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. Boiled Egg with Palo Flavor
[] Boil the egg in hot water for 5 minutes.
[] Peel and transfer into hot Palo broth.
[] For a soft-boiled egg – simmer in the broth for 1½ minutes to infuse flavor and achieve a jammy yolk.
[] For a hard-boiled egg – simmer the peeled egg in Palo broth for up to 2 hours for a deeper, richer flavor.
6. To Serve
[] Place steamed rice in a plate
[] Top with braised duck thigh, Palo-flavored egg, mushrooms, and blanched Chinese kale.
[] Drizzle with chili vinegar sauce or serve it on the side.
