萝卜培根汤(Radish and bacon soup)
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you will need
one large daikon radish (sliced thin and halved)
four strips of bacon
juice of one lemon
splash of soy sauce
splash of Chinese cooking wine
bit of fresh pepper
salt to taste
stock ingredients
around a 1/2 lb of assorted duck or chicken parts
knob of ginger
two star anise
small stick of cinnamon
4-5 dried black mushrooms
1/2 cup of dried, shredded seaweed
one tablespoon of mini dried shrimp
one teaspoon of salt
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In advance, add stock ingredients to a slow cooker along with three to four cups of water. Cook for around six hours. Drain and keep stock.
Cook bacon in the bottom of a heavy, Teflon-less pot. Once crispy, remove and set aside then deglaze with a slash of Chinese wine and scrape the fond. Lower heat. Add stock broth and two additional cups of water. Add diced radish and cover, cooking on low for about thirty minutes. Add soy sauce, salt, pepper, bacon pieces and lemon juice and cook for just a couple of minutes. Serves four.
Cook bacon in the bottom of a heavy, Teflon-less pot. Once crispy, remove and set aside then deglaze with a slash of Chinese wine and scrape the fond. Lower heat. Add stock broth and two additional cups of water. Add diced radish and cover, cooking on low for about thirty minutes. Add soy sauce, salt, pepper, bacon pieces and lemon juice and cook for just a couple of minutes. Serves four.
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