300g kiam chye (salted mustard cabbage)
300 pork ribs
2 litres water
4 tomatoes, halved
4 preserved sour plums
5 red dates, stoned
1 tbsp Medlar Seeds, ‘kei chee’
5 cm piece ginger, smashed
1 fresh red chilli
1 tbsp brandy
1. Rub skin and cavity of the duck with some salt. Rinse and cut the duck into 4 to 5 pieces. Rub duck pieces with brandy and set aside for 10 mins. Scald the pork ribs and rinse well.
2. Cut kiam chye into 5cm pieces and soak in several changes of water for 15 minutes, then drain.
3. Bring 2 litres of water to a boil, then put in the duck pieces, pork ribs, kiam chye, preserved plums, ginger, medlar seeds and red dates. Simmer over low heat for 11/2 hour or until meat is tender.
4. Add tomatoes and chilli and simmer for a further 10 minutes. Remove any excess fat and taste soup before adding seasoning.