Ingredients
1000 g fresh duck meat (about 2.2 lbs), 75 g each of rehydrated large shiitake mushrooms, cooked ham, and rehydrated bamboo shoots, 500 g (about 2 cups) chicken broth.
Seasonings
1 g MSG, 5 g scallion segments, 2 g salt, 50 g rehydrated green bamboo shoots, 5 g chicken fat, 25 g lard, 0.5 g white pepper.
Instructions
1. Cook the fresh duck meat until done, remove all bones, and cut into 5 cm (about 2-inch) long strips with 0.7 cm (about 1/4-inch) square cross-sections; remove the stems from the rehydrated large shiitake mushrooms and wash them; cut the cooked ham and bamboo shoot slices into 5 cm (about 2-inch) long strips with 0.3 cm (about 1/8-inch) square cross-sections; cut the rehydrated green bamboo shoots into thick strips.
2. Take 4 duck strips, 2 strips each of ham, bamboo shoots, and shiitake mushrooms (10 strips total), tie them tightly in the middle with asparagus lettuce strips to form small bundle shapes, making 24 bundles in total. Neatly arrange them in a clay pot, add lard, 1.5 g salt, and 250 g chicken broth, then add the reserved duck bones. Steam in a steamer for 40 minutes, remove, discard the bones, pour the original broth into a wok, and invert the duck bundles into a large soup bowl.
3. In the wok with the reserved duck broth, add 250 g (about 1 cup) of chicken clear broth and bring to a boil. Skim off any foam, then add 0.5 g salt, MSG, and scallion segments. Pour the mixture into a large soup bowl, sprinkle with white pepper, and drizzle with chicken fat. Serve.
Note: When steaming the duck bundles, use high heat with full steam for about 40 minutes until tender and soft. This dish is nutritious, light yet nourishing, with a rich and fragrant aroma.