咸菜鸭汤 Kiam Chye Duck Soap

【材料】
鸭700克、猪蹄650克、鸡肉450克（均斩小块）、咸菜350克（浸泡1小时后切小块）、香菇5朵（浸泡）、大葱和番茄各2粒（切开）、水梅3粒、清水2.5公升
【香料包】
豆蔻籽2粒（去壳取仁）、桂皮4公分、白胡椒1茶匙、黑胡椒1茶匙、丁香6粒、姜60克（拍烂）
【调味料】
适量冰糖和盐
【做法】
1. 把鸭肉洗净抹干，然后以热油炸2-3分钟，再冲水洗净。（图1-2）
2. 煮滚一锅水，把猪蹄和鸡肉川烫3-4分钟后洗净。
3. 煮滚2.5公升清水，把所有肉类、香料包、香菇、咸菜、大葱、番茄及水梅加入，煮滚后转小火焖煮11⁄2
小时，间中把浮起的渣滓捞掉。（图3-5）
4. 必要时加水。
5. 以冰糖和盐调味即可。

【Ingredients】
700g duck, 650g pig’s front trotter, 450g chicken (cut all into bite size), 350g salted mustard (ham choy, soaked for about 1 hour and cut into pieces), 5 Chinese mushrooms (soaked), 2 onions (halved), 2 tomatoes(halved), 3 sour plums, 2.5 litres water
【Spice Pouch】
2 nutmeg seeds(shells cracked leaving only the kernel), 4 cm cinnamon stick, 1 tsp white peppercorns, 1 tsp black peppercorns, 6 cloves, 60g ginger (smashed)
【Seasoning】
Adequate rock sugar and salt for taste
【Method】
1. Pat dry duck pieces completely and fry in hot oil for 2-3 minutes. Remove and rinse in running tap water. (pic1-2)
2. Bring water to a boil in a deep stock pot. Scald trotter and chicken for 3-4 minutes. Remove and rinse all the meat.
3. Cook 2.5 litres water to a boil. Add all meat ingredients, spice pouch, mushrooms, salted mustard, onion, tomato and sour plums. Bring to a boil then reduce the heat and simmer soup for 1 1⁄2 hours. In between boiling the soup, remove the scum that comes to the surface. (pic 3-5)
4. Top up with more hot water if necessary.
5. Adjust soup with a little rock sugar and salt for taste.