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Duck And Pig’s Tail Soup

400g duck, chopped
450g pig’s tail, chopped
150g preserved salted radish (tai tou choy)
250g Chinese yam (fresh wai sun)
20g black soya beans
5 seeded red dates
2 litres hot water

Salt and sugar to taste

Blanch duck and pig’s tail separately in boiling water for 4-5 minutes. Wash the preserved salted radish well, then soak in water to reduce the saltiness. Cut into sections. Cut Chinese yam on the slant into thick slices. Combine all ingredients and hot water into a large saucepot. Cook to a simmering boil for an hour or until meat is tender. Adjust with seasoning to taste.

Thanks to Amy Beh
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