• Dec 9, 2022
  • topseller

Hokkien Kiam Chye Ark Tang

1 cup of Royal Umbrella Thai Fragrant Brown rice
2.1 cups of water
1 whole duck (about 2.2kg)
4 tbsp rice wine
500g salted vegetables
(kiam chye with thick stem)
6-8 slices assam gelugor
3 tomatoes (cut into quarters)
2 red chillies (deseeded and sliced in halves)
4 sour plums (pickled in brine)
1 whole bulb of garlic (with skin)
2 stalks coriander root
1 thick slice of lengkuas (Galangal)
1 tbsp toasted white peppercorns
1.5 litres hot water
1.5 litres light chicken broth
11⁄2 tbsp brandy
Some rock sugar (to taste)
Cooking Instructions:
  1. Rinse the Royal Umbrella Thai Fragrant Brown Rice.
  2. Place the rinsed rice into a rice cooker and add 2.1 cups of water. Set to “cook” mode.
  3. After the rice is cooked, let rice stand for 5 minutes and fluff the rice before placing onto the rice bowl.
  4. Rinse the salted vegetables thoroughly and cut into thick chunks. Soak the salted vegetables in hot water for about 10-15 minutes. Drain the water and dry the salted vegetables.
  5. Wash, clean and chop the duck into big serving chunks. Remove excess fat from the neck and tail. Retain the fatty skin on the drumsticks, thighs and wings. Rub the duck chunks with the rice wine and rinse thoroughly. Blanch in boiling water and take out.
  6. Place 300g of salted vegetables, the duck chunks, sour plums, garlic bulb, coriander roots, lengkuas and white peppercorns into a large
  7. Add in hot water and chicken broth. Cover the pot and bring to a boil and simmer over a low heat and for 30 minutes.
  8. Add in the assam gelugor, chilli and the remaining salted vegetables. Simmer over low heat for another 25 to 30 minutes or till the duck is tender. Add in rock sugar to taste.
  9. Place in the tomatoes and simmer it for another 5 minutes before serving.
  10. Serve immediately with a dash of brandy poured over on the soup. Serve along with a bowl of piping hot Royal Umbrella Thai Fragrant Brown Rice.