Learn how to make this robust and elegant clear French-style soup with a surprising local ingredient. Truffle-infused salsa dumplings offer a unique modern twist to the flavoursome dish. This recipe is part of Open Kitchen by Janice O’Connor. All proceeds from the book sales will go to the Make-A-Wish Foundation Singapore.
- 1 roast duck, deboned, cut bones in small pieces
- 1 packet bak kut teh spice
- 3 L water
- 200 g minced chicken
- 1 stalk leek, thinly chopped
- 6 egg whites, beaten
- 24 wonton wrappers
- 2 tbsps oil
- 200 g mix mushrooms, chopped
- 4 pcs shallots, finely chopped
- 1½ tbsps truffle salsa
- Salt & pepper to taste
Heat oil in a frying pan. Add shallots to fry till it is soft.
Add mushrooms to fry till it is soft.
Add truffle salsa and salt & pepper to taste. Set aside to cool.
Take a sheet of wonton wrapper, place on your palm, spoon 1 tsp full mushroom mixture and wrap like an ingot or any way you prefer.
In a pot of boiling water, cook wontons for a minute or less. Drain.
In a large pot, place duck bones, packet spice in 3 L water and bring to boil. Keep simmering for at least 1 hour on medium-low heat. Cool and strain.
Mix minced chicken, leek and egg white well. Stir in the soup. Bring it to boil. Chicken mixture will become like a cake.
Make a hole at the centre to check if the soup is clear. If it is clear, consommé is done. Spoon the consommé out and go through a fine sieve. Add seasoning.
In a serving soup bowl, place 2 wontons at the bottom, pour duck consommé, sprinkle a little finely-chopped chives or spring onions. Ready to serve.