Duck Offal Soup with Stuffed Wings
Soups • Russian
Description
Duck Offal Soup with Stuffed Wings
Ingredients
- Chicken offal 5 oz
- Egg noodles for wok 5 oz
- Scallions 2 stalks
- Duck wings 4 pieces
- Soy Sauce 2 tablespoons
- Bay leaf 1 piece
- Ground Black Pepper a pinch
- Garlic 3 cloves
- Carrot 2 pieces
- Spanish onions 2 heads
- Chinese green beans 3 stalks
- Chicken Egg 1 piece
- Grated Ginger Root 1 teaspoon
Step-by-Step Guide
Step 1
Boil 3 liters of water in a pot, add salt, bay leaf, and duck offal, and cook until the offal is done.
Step 2
Cut the onion and 1 carrot into strips, crush the garlic (1 clove). Heat a small amount of vegetable oil in a pan and sauté the onion and carrot with garlic until golden, add 1 tablespoon of soy sauce, black pepper, and sauté for another minute. Remove from heat.
Step 3
Remove the duck offal from the broth and let it cool. Keep the broth on low heat.
Step 4
Remove the thin tip from the chicken wings, carefully cut out the bone, and separate the meat from the skin. In a blender, chop the wing meat, duck offal, garlic, and carrot, add ginger paste (or grated ginger), black pepper, egg, finely shredded Chinese cabbage, and mix well. Stuff the chicken wing skins with the prepared filling. Heat vegetable oil in a pan and fry the wings on both sides until cooked, seasoning with salt and pepper during the process.
Step 5
Add the previously sautéed onion and carrot to the broth, add the noodles and 1 tablespoon of soy sauce, and cook until the noodles are half done. Then cut the chicken wings crosswise into several pieces and add them to the soup, cooking until the noodles are fully cooked. When serving, sprinkle the soup with chopped green onions.
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