Kiam Chye Aar (Duck Soup with Preserved Mustard)

  • Kiam Chye(Preserved Mustard Greens) - sliced and soaked
  • Kao ki(wolf berries or kee chi in Cantonese) 
  • Preserved lemon
  • Preserved plum
  • Preserved shallots
  • Duck
  • Tomatoes

  • msg
  • palm sugar

  1. Put all ingredients in a big pot, bring to boil and cook over low heat for at least 3 hours. 
  2. Add msg, palm sugar and tomatoes. 
  3. Remove from heat and let stand for at least 24 hours.  
  4. Remove bones from duck, extra fat, lemon, plum and shallots.  
  5. Reheat before serving.