This process gives it a full body that can stand up to the Peking duck.
1 whole Peking duck ( Available from Chinese restaurants )
1 tbs. chopped ginger
4 packets of individually wrapped fresh udon noodles
1 cup dried shitake mushrooms
3 baby bock choy
2 ltr. chicken stock
1 standard sheet nori ( dried seaweed ), cut into strips. ( Use scissors ).
½ cup chopped coriander
6 spring onions, finely chopped
1 cup cherry tomatoes, halved
½ red chili, seeded and finely chopped
1 tsp. chopped garlic
6 tbs. soya sauce
- Take all of the duck meat of the bone. Cut meat with the skin into 1-inch cubes. Pour enough hot water over the mushrooms to cover them. Let them soften for 1 hour and cut them in fine stripes.
- Bring chicken stock to a boil, take it of the heat and add the Genmaicha.
- Let steep for 2 min, discard the leaves and return the liquid back to the pot. Bring back to a boil, add noodles, duck, bock choi, shitakes, ginger, garlic, nori and chili and boil until noodles are tender ( 3-4 min. ).
- Take the pot of the heat; add spring onions, coriander, soya sauce and tomatoes.
Widely known as “Popcorn Tea” outstanding nutty flavour with great body