Local Hawaii ingredients used with an international flair
Saturday, March 05, 2011
Dinner tonight: duck noodle soup
by Nanette Geller
I brought a quart of chicken stock to a simmer with a couple of bay leaves and cinnamon leaves, star anise, half a dozen whole peeled garlic cloves, about 1/4 cup julienned ginger, 1/2 cup shaoxing rice wine, and the duck drippings Nam Fong includes with the duck. I softened brown rice noodles (pho/fettuccini style) in hot water, then drained and rinsed in cold water. Cut up the Tokyo negi (Japanese long onions), mustard greens and choi sum. All this took less than half an hour.
When we were ready to eat I removed the cinnamon & bay leaves from the stock and added the onions. When they were tender I added the greens and put the noodles back in hot water to reheat. Noodles went into the bowls, then the veggies. The duck was warmed briefly in the stock before adding to the bowl and ladling over the stock.
That’s shaoxing in the glass.
Mustard greens, choi sum & ginger from Pit Farm, negi from Milner Farm, cinnamon & bay leaves from Wailea Ag Group.
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