Cooking Instructions
1. Make the Spice Bag
[] Roast cinnamon, star anise, and Sichuan peppercorn in a dry pan until fragrant.
[] Wrap the roasted spices in a cloth spice bag and set aside for the broth.
2. Make the Mushroom Mix
[] In the same pan, add a bit of oil.
[] Stir-fry garlic, black pepper, coriander roots, and drained mushrooms over low heat until aromatic. Set aside.
3. Build the Broth
[] In a large pot, combine water, chicken bones, and salt. Start with cold water and bring to a gentle boil.
[] Add palo powder, the spice bag, and galangal.
[] Add the stir-fried mushroom mix.
[] Season with palm sugar, green cap soy sauce, light soy sauce, oyster sauce, and sweet dark soy sauce.
[] Add daikon radish and simmer for 10 minutes.
[] Add duck thighs and duck blood.
4. Simmer
[] Reduce the heat to low and simmer gently for about 2 hours, or 1 hour if using a pressure cooker.
[] The broth should be deep brown, aromatic, and rich with balanced sweetness and spice.
5. While Simmering, Prep the Noodle Toppings
[] Deep-fry garlic slowly until golden and fragrant, set aside.
[] Blanch bean sprouts briefly (10–15 seconds).
[] Blanch Chinese kale until bright green.
[] Chop coriander, Chinese celery, and spring onion.
[] Boil egg noodles for 1–2 minutes and drain well.
6. To Serve
[] Place noodles in a serving bowl.
[] Top with duck meat, duck blood, mushrooms, Chinese broccoli, and daikon slices. Ladle in the hot broth.
[] Garnish with bean sprouts, coriander, Chinese celery, spring onion, and a generous sprinkle of crispy deep-fried garlic.
[] Serve.
