Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Oyster | 6 medium (84g) | 81 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Flower | not in our table | 0 |
| Tangerine | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Duck 1/2 piece
- Dry Oyster 100g
- Dry Black Mushroom 5 tbsp
- Dry Lily Flower 10 g
- Dry Tangerine Peel 1 pc
- Ginger 2 slices
- Seasoning
- Salt 2 tbsp
- Pepper some
- Light Soy Sauce 1/2 tbsp
Directions
Wash duck with hot water, chop into 3-4 pieces, put into a large clay soup pot
Soak dry oysters, black mushrooms and lily flowers
Remove stalk of mushrooms, cut away the hard heads of lily flower
Clean all soak materials, put oysters and mushroom into the clay pot
Add in dry tangerine peel and ginger, pour in water to 90% full of pot
Cover the lid of pot, boil at least 60 minutes by low heat
Add in lily flower, boil 15 minutes by medium heat
Add in seasoning, stir well, serve
Category:Hong Kong Recipes
Category:Hong Kong Soups