I think my skill in pasta making...in this case, noodle is getting better each time. I have not eaten dried pasta from supermarket since last week! I think it won't be as nice as some home-made noodle!
This is a strong aromatic herb based soup with a pinch of ginseng roots, slight bitter after taste. I am sure it is good for my health, too many late nights working on projects recently!
Ingredients for Braised Duck Legs: (serves 2)
- 2 duck legs
- 1 stick of cinnamon
- Few whole cloves
- 1 clove of garlic
- 1 star anise
- Few pepper corns
- 1/2 tsp oil
- Pinch of ginseng root
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 pcs fermented tofu
- Water (just enough to cover the duck legs)
- Salt and pepper to taste
- A handful of thinly sliced iceberg lettuce
- Spring onion (Sliced)
- Chili slices
First lightly fry ingredients in Group A until aromatic. Add the duck legs, skin side down, and brown it lightly.
Pour water and add ingredients in Group B, and cook under medium heat until the duck is soft and tender.
Season to taste.
* Make the soup a day before, the flavour will develop better *
For the noodle:
1 egg for 100g of flour. Mix/ knead to form a dough and roll out on a floured worktop with a rolling pin to thin
sheets and cut into desirable size of noodles.
Cook in boiling water for 2 minutes and drain. Put the noodles under cold running water for a minute or two.
To serve this noodle, re-heat the soup (with duck legs still inside) for 2-3 minutes. Remove the legs and set it aside. Put the cool noodles in the soup and cook for further 2-3 minutes, to add some flavour to the noodles.
In a serving bowl, line the bottom of the bowl with thinly sliced iceberg lettuce. Add the noodle soup on top and
serves the duck leg whole. Garnish with spring onion and chilli.