Lao Ya Tang

Lao Ya Tang Recipe - Traditional Hong Kong Duck and Oyster Soup

Region / culture: Hong Kong | Preparation time: 30 minutes | Cooking time: 75 minutes | Servings: 4

Introduction

Lao Ya Tang is a traditional Chinese dish that features tender duck meat cooked in a flavorful broth with dried oysters, black mushrooms, and lily flowers. This dish is not only delicious but also packed with nutrients.

History

Lao Ya Tang has been a popular dish in Chinese cuisine for centuries. It is believed to have originated in the Guangdong province of China and has since spread to other regions. The combination of duck meat and dried seafood and mushrooms creates a rich and savory flavor that is loved by many.

Ingredients

0.5 duck
100 g dry oyster
5 tbsp dry black mushroom
10 g dry lily flower
1 dry tangerine peel
2 slices ginger

Seasoning

2 tbsp salt
some pepper
0.5 tbsp light soy sauce

How to prepare

Wash the duck with hot water and chop it into 3-4 pieces. Put the pieces into a large clay soup pot.
Soak the dry oysters, black mushrooms, and lily flowers.
Remove the stalk of the mushrooms and cut away the hard heads of the lily flowers.
Clean all the soaked materials and put the oysters and mushrooms into the clay pot.
Add the dry tangerine peel and ginger, then pour in water until the pot is 90% full.
Cover the pot with a lid and boil it on low heat for at least 60 minutes.
Add the lily flowers and boil for 15 minutes on medium heat.
Add the seasoning, stir well, and serve.

Variations

Add vegetables such as bok choy or carrots to the soup for added nutrition and flavor.
Use chicken or pork instead of duck for a different twist on the recipe.
Experiment with different seasonings such as star anise or cinnamon for a unique taste.

Cooking Tips & Tricks

Be sure to wash the duck thoroughly with hot water before cooking to remove any impurities.

- Soaking the dried oysters, black mushrooms, and lily flowers in water helps to rehydrate them and soften their texture.

- Boiling the soup on low heat for an extended period of time allows the flavors to develop and the duck meat to become tender.

- Adjust the seasoning to taste, adding more salt or soy sauce if desired.

Serving Suggestions

Lao Ya Tang can be served as a main dish with steamed rice or noodles on the side. It pairs well with a simple vegetable stir-fry or a light salad.

Cooking Techniques

The key to making a delicious Lao Ya Tang is to simmer the soup on low heat for an extended period of time to allow the flavors to meld together.

Ingredient Substitutions

If you are unable to find dried oysters, black mushrooms, or lily flowers, you can use fresh ingredients instead. However, the flavor and texture of the dish may vary.

Make Ahead Tips

Lao Ya Tang can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup on the stove before serving.

Presentation Ideas

Serve Lao Ya Tang in individual bowls garnished with fresh cilantro or green onions for a pop of color.

Pairing Recommendations

Lao Ya Tang pairs well with a light and refreshing cucumber salad or a side of steamed broccoli.

Storage and Reheating Instructions

Store any leftover Lao Ya Tang in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Lao Ya Tang contains approximately 250 calories.

Carbohydrates

Each serving of Lao Ya Tang contains approximately 5 grams of carbohydrates.

Fats

Each serving of Lao Ya Tang contains approximately 10 grams of fats.

Proteins

Each serving of Lao Ya Tang contains approximately 20 grams of proteins.

Vitamins and minerals

Lao Ya Tang is rich in vitamins and minerals, including iron, calcium, and vitamin C from the duck meat and dried ingredients.

Alergens

Lao Ya Tang contains shellfish (oysters) and soy sauce, which may be allergens for some individuals.

Summary

Lao Ya Tang is a nutritious dish that is high in proteins and fats, making it a satisfying meal option.

Summary

Lao Ya Tang is a comforting and nutritious Chinese soup that is perfect for a cozy dinner at home. With its rich flavors and tender duck meat, this dish is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Lao Ya Tang. It was a warm summer day, and I was visiting my dear friend Mei Ling in her cozy kitchen. Mei Ling is a talented cook, and she always has a new recipe up her sleeve to share with me. On this particular day, she was preparing a traditional Chinese dish called Lao Ya Tang, which translates to "Old Duck Soup" in English.

As I watched Mei Ling expertly chop vegetables and season the pot of simmering broth, I couldn't help but be intrigued by the aroma that wafted through the air. It was a rich and savory scent, one that made my mouth water in anticipation. I asked Mei Ling about the dish she was preparing, and she smiled warmly as she began to tell me the story behind Lao Ya Tang.

Mei Ling explained that Lao Ya Tang is a dish that has been passed down through generations in her family. It is a recipe that originated in the Sichuan province of China, known for its bold and spicy flavors. Mei Ling's grandmother had taught her how to make the dish when she was just a young girl, and she had since perfected it over the years.

As Mei Ling shared the recipe with me, I listened intently, eager to learn the secrets behind this delicious soup. She began by explaining that the key to a good Lao Ya Tang is in the preparation of the duck. The duck must be marinated in a mixture of soy sauce, ginger, garlic, and various spices for several hours to allow the flavors to penetrate the meat.

Once the duck was marinated, Mei Ling added it to a pot of boiling water along with a medley of vegetables and herbs. She let the soup simmer for hours, allowing the flavors to meld together and create a rich and savory broth. The final touch was a sprinkle of Sichuan peppercorns, which added a subtle heat to the dish.

As I sat down to enjoy a bowl of Mei Ling's Lao Ya Tang, I was transported to another world. The soup was rich and flavorful, with tender pieces of duck that melted in my mouth. The broth was spicy and aromatic, with a depth of flavor that I had never experienced before. I knew that I had to learn how to make this dish for myself.

Over the years, I have made Mei Ling's Lao Ya Tang countless times, each time perfecting the recipe to suit my own tastes. I have shared it with friends and family, who have all marveled at the complex flavors and comforting warmth of the soup. It has become a staple in my own kitchen, a dish that I turn to when I need a taste of home.

As I look back on that fateful day in Mei Ling's kitchen, I am grateful for the gift of her friendship and the treasure trove of recipes she has shared with me. The recipe for Lao Ya Tang will always hold a special place in my heart, a reminder of the bond that food creates between friends and the joy that comes from sharing a delicious meal with loved ones. And as I continue to cook and create in my kitchen, I know that I will always carry the memory of that first taste of Lao Ya Tang with me, a reminder of the power of a good recipe to connect us to our past and nourish our souls.