250g roasted duck, 300g mustard, 150g dried shiitake mushrooms, 150g fresh bamboo shoots, 75g thousand-year-old ham, 75g salted mustard cabbage, 9 cups of chicken stock, 3 cups of water.
SEASONINGS:
(1) 1/5t salt, 1/4t sugar, 1/4t potato starch, 1/4t oil.
(2) 1T Shaoxing wine, some sesame oil, some salt.
PREPARATION :
1. Discard the leaves of salted mustard cabbage; Rinse; Tear into shreds.
2. Cut roasted duck into 6cm-long shred.
3. Discard the wilted leaves of mustard; Rinse in water for 2 times; Soak in water for 30 minutes; Remove; Separate the leaves and stems; Cut stems into 6cm-long shreds.
4. Shell and rinse fresh bamboo shoots; Cut into 6cm-long shreds; Blanch in boiling water for 3 minutes; Remove and rinse in running water; Drain.
5. Rinse thousand-year-old ham; Cut into 6-cm long shreds; Blanch in boiling water for 30 seconds; Remove and rinse in running water; Drain.
6. Rinse dried shiitake mushrooms; Soak in water till soft; Remove and drain; Discard the stems; Shreds; Marinate in seasoning (1) for 15 minutes.
7. Bundle 1 duck shred, bamboo shoot shred, 1 thousand-year-old shred, 1 mustard stem, 1 shiitake mushroom shred with salted mustard cabbage (repeat till used finished off the ingredients).
8. Add 3 cups of water and 3 cups of chicken stock to a pot; Bring to the boil over a high heat; Add the bundles and cook over a high heat for 20 seconds; Remove and drain; Arrange on a deep bowl; Discard the water.
9. Add 6 cups of chicken stock to a pot; Bring to the boil over a high heat; Add the leaves of mustard; Bring to the boil over a high heat; Turn off the heat; Discard the leaves; Pour in the deep bowl with the bundles.
10. Arrange steamer in a deep wok; Arrange the deep bowl in the steamer; Cover the steamer with a lid; Pour water into the wok till 1/4 height of the steamer; Steam over a high heat for 20 minutes; Steam over a low heat for 15 minutes; Turn off the heat; Remove; Cover the deep bowl with a deep casserole and reverse as fast as possible (together with the sauce); Add seasoning (2); Bring to the boil over a high heat; Turn off the heat; Arrange on a serving plate. Ready to serve.
COOKING TIPS:
Mustard is the traditional Chinese summer boon.
