MMMMM----------------------------SOUP---------------------------------
1 lb Celery cabbage (ch'ing tsai)
2 oz Dried bean thread (bean
- vermicelli)
Water
2 tb Oil
2 sl Ginger
1/2 tb Salt
1/2 ts MSG
6 c Peking duck bone broth
- from above; (if there's
- not enough, cut with
- chicken broth or water)
2 oz Chinese or Smithfield ham
- slivered
1 Duck gizzard; from the
- broth pot, sliced thin
Originally, Peking duck was served in three courses, to wit:
The familiar pancake, scallion 7 sauce bit (cucumber slivers also
sometimes), with which the skin was served without the meat;
The meat, combined with stir-fried vegetables in a soy-based sauce,
served alone or with rice;
A soup made with the bones of the duck just eaten.
Now, in our streamlined 20th century, the courses are combined into
one, the meat wrapped up with the skin and the scallion in the
pancake, the vegetable course is omitted, and the soup is
presumably drunk by the staff.
Cut cabbage across into 1" to 1-1/2" chunks (these will separate on
cooking). Soak bean thread in water until soft, then cut into 6"
lengths (WARNING - if you omit this cutting, you may find a guest
choking on the stuff, which I did once).
Simmer in water to cover for 45 minutes: bones from 1 Peking duck:
carcass, neck, gizzard (which had been roasted with the duck),
wings, leg, and thigh bones. Season with 1 scallion and 1 slice
ginger.
Heat oil in a soup kettle. Add ginger, salt, and cabbage. Stir-fry
1 minute. Add all remaining ingredients except bean thread,
gizzard, and MSG (if used). Cover and cook until cabbage is tender,
3 minutes or so. Bring soup to a boil, add bean thread, gizzard,
and MSG. Turn heat off. Serve immediately.
