| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Worrall tho, Worrall1 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Oyster sauce |
| 1 |
ts |
Liquid honey or palm sugar |
| 2 |
tb |
Chopped garlic |
| 1 |
|
Bowl roasted salted peanuts |
| 2 |
sl |
Ginger |
| 2 |
tb |
Fresh coriander leaves |
| 4 |
|
Shallots |
| 1 |
|
200 gram thi rice noodles |
| 1 |
|
Whole duck |
| 1 |
oz |
Cepes or shiitake mushrooms |
| 4 |
|
Chinese cabbage leaves |
| 3 |
pt |
Chicken stock; made with coriander |
|
|
; stalk and ginger |
| 1 |
|
Whole chilli; finely sliced |
INSTRUCTIONS
In one pan squeeze the cepes. Strain to remove grit and then pour the juice
back over the cepes. Cook for 15 minutes. Peel ginger and add to the
chicken stock along with a teaspoon of honey. Leave to simmer for half an
hour, then fish out the ginger, garlic and coriander stalks.
Shred the duck. In another pan put water to boil in preparation for the
noodles. Add oyster sauce and remaining honey and chopped garlic to stock.
Crush half the peanuts and shred the cabbage leaves. Add to the stock along
with the duck and the cooked mushrooms. Heat through.
Cook the noodles in the boiling water with no salt added. Drain and stir
lightly so as to prevent sticking. Put in bowl and cover with soup.
Sprinkle on top peanuts, chopped coriander coriander leaves, chilli,
shallots and juice.
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