Hot and Sour Soup with Duck Ribbons and Wild Mushrooms

Name: Hot and Sour Soup with Duck Ribbons and Wild Mushrooms
Yield: Serves 4 to 5 in large bowls, 6 to 8 in small bowls
Cuisine: China
Ingredients: Serrano-Lemongrass Vinegar or unseasoned Japanese rice vinegar; Freshly ground black pepper; 1 tablespoon finely chopped fresh coriander leaves and stems; ½ to ¾ pound fresh skinless duck breasts, cut crosswise against the grain into thin ribbons; ½ teaspoon cornstarch; ¼ cup dried tree ears; 2 teaspoons Ma-La Oil or China Moon Chili-Orange Oil; ½ teaspoon finely minced fresh ginger; ½ teaspoon finely minced garlic; 1 tablespoon soy sauce; ⅓ cup soy sauce or 2½ tablespoons mushroom soy sauce; 1½ teaspoons Chinese rice wine or dry sherry; Kosher salt; 20 dried lily buds; 3 tablespoons finely chopped Chinese or Western chives; ¼ to ½ teaspoon Five-Flavor Oil, Ma-La Oil, or ¼ to ½ teaspoon Japanese sesame oil; 4 to 5 fresh shiitake mushroom caps, sliced paper-thin; ½ cup finely shredded carrots; ¼ cup thinly sliced green and white scallion rings; 8 to 10 cups Duck Infusion with Szechwan Peppercorns; 3 tablespoons cornstarch

Preparation info

Serves
4 to 5
in large bowls

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Redolent of the smoky tones of duck and fresh shiitake mushrooms, this is a rather splendid soup, fit for impressing someone special if not only yourself. Haul out the Queen Victoria china and toast with a fine red wine—none of which is traditional, but neither is this soup.

The preparations may be done a day in advance. Then you can heat it up in minutes and eat it like a queen.

Ingredients

Asia
China
Soup

Ingredients

Method