Itek Tim (Singaporean Sour Duck Soup)

  • Duck stock (or whole duck to make the stock) 2.5 litres (2 quarts)
  • Shao Xing Wine
  • Pork bones,
  • Sour plums, 3 pieces
  • Ginger, 2 x 2.5 cm (1 in) pieces.
  • Kiam Chye (recipe and method on site) 500 gm leafy material discarding the white stalks.
  • Duck breast meat.
  • Chillies, 2
  • Tomatoes, 2
  • Soy Sauce, salt and pepper as seasonings.

  1. Boil the duck stock vigorously in a 5 litre (qt) pot .
  2. Add in the shaoxing wine, pork bones, sour plums, ginger, and kiam chye.
  3. Simmer for 30 minutes, to extract and meld the flavours. (The duck limbs may be added in at this stage also)
  4. Add in the chillies and tomatoes, and simmer for another 15 minutes.
  5. To render some of the excess fat from the duck breasts, fry them in a pan on high heat for approx 5 minutes with frequent turning.Add the cooked breast meat to the soup and allow to simmer for a further 10 minutes
  6. Serve. Diners may season their own serves with soy sauce, salt and pepper as preferred.
  7. If the soup is too fatty using the breast fillets then you may consider refrigerating the soup for several hours and scooping off the solidified fat on the surface. Reheating and then serving hot.

Note: In order to prevent the soup from turning green and tasting too sour, soak the kiam chye for a few hours in advance. Discard the water used for soaking.