Also known as “Kiam Chye Ark” (咸菜鸭汤), this salty and savoury Chinese soup is very popular during the festive seasons and special gatherings, especially during Chinese New Year. The perfect combination of both salty and peppery, this traditional Chinese soup makes a delicious warm meal when eaten with rice.
Even though the original dish uses duck meat, chicken meat can also be used for faster cooking.
To cook this dish from scratch, one has to go through a long list of steps and hours to cook this.
That is why our Penang Little Sifu Salted Vegetable Duck Soup Paste is here to help to lessen the time for you to cook this dish for a hearty meal.
Ingredients: Onion, garlic, ginger, pepper, nutmeg, tamarind, cooking oil, salt, sugar and citric acid.
To make a Penang Nyonya Salted Vegetable Duck Soup:
1. Stir-fry 450gm of chicken/duck meat with soup paste at low heat.
2. Add 1 litre of water, stir well and bring to boil.
3. Add other ingredients, simmer for 20 minutes
Note: “Kiam Chye” (Salted Mustard Green) is a must-have. Soak the vegetables in warm water for about 20 – 30 minutes.
Do not change the water during soaking. This is to prevent the Kiam Chye from losing its salty taste.
After making the soup only then you throw in the cut Kiam Chye and discard the water.
***Note: This dish has high sodium content. Not suitable for young children.
Storage Guideline: Store in cool dry place. Keep refrigerated after opening.
Shelf Life: Approx. 15 months
No food colouring and flavouring.
A guaranteed healthy food.
Also Halal certified.
Nett weight: 120gm (5-6 servings)