🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Chiu Jie’s Farm, Hong Lok Yuen
🔖 Certification : Not join the HKORC
🌱 Producer introduction :
Sister Chiu Je organises parent-child day trips from time to time [May rice dumplings, glutinous rice magnets, strawberries, etc.]. The venue is mainly in Yuen Long. You can also in the field to pick corn or seasonal organic vegetables. According to the season, her old man will make salted tofu, tofu dessert, pizza, home-made tea fruit, radish cake and jam. Coupled with excellent craftsmanship and more and more consumers.
Dried vegetable (Choi Gon). Traditional Cantonese sun-dried and cured mustard greens (or choy sum). Dark brown, glossy, intensely aromatic with a subtle smoky flavour. A little goes a long way—classic in steamed pork patty, soups, fried rice, or claypot rice. Local artisanal versions contain no preservatives and give an exceptionally sweet, rich umami to broths. Known as the “flavour bomb” of Cantonese cooking!
乾燥カラシナは、広東料理の伝統的な天日干しのカラシナ（または漬けカラシナ）です。新鮮なカラシナを蒸し、天日干しし、プレスする工程を繰り返すことで、濃い茶色に艶やかな色合いになり、濃厚でスモーキーな香りが漂います。香港の人々は、スープ、蒸し肉、焼き飯、チャーハンなどにカラシナをよく使い、少量でも風味豊かに仕上げます。香港で手作りされた乾燥カラシナは保存料を一切使用していないため、さらに高品質です。スープに入れると特に甘く香り高いため、「うま味調味料」という愛称で親しまれています。
Dried Vegetable Soup Recipe (Classic + Simplest Version) A winter must-have for Cantonese people: Dried Vegetable and Duck Gizzard Soup (Refreshing and cooling, suitable for all ages)
Ingredients (Serves 4-5)
- Dried Vegetables: 80-100g (about one bowl, locally handmade is best)
- Old Duck: Half or 1 whole (about 1.2-1.5kg)
- Pork Bones (or Shank): 500g (adds sweetness to the soup)
- Duck Gizzards: 2-3 pairs (optional, enhances the flavor)
- Dried Tangerine Peel: 1 small piece (about 1/4 piece, removes greasiness and adds aroma)
- Honey Dates: 2 (can be substituted with 2 figs)
- Ginger: 3-4 slices
- Water: 3-3.5 liters
Instructions (Super Simple 3 Steps)
- Preparing the Dried Vegetables (Most Important!)
- Soak the dried vegetables in water for 30 minutes, gently rub and wash 2-3 times (to remove excess salt and sand), changing the water each time. Taste and adjust seasoning to slightly salty. Drain and set aside.
- Blanching: Place duck and pork bones in a pot of cold water. Bring to a boil, then blanch for 5 minutes to remove blood and any unpleasant odor. Rinse thoroughly.
- Soup Making: Pour 3-3.5 liters of water into an earthenware pot or soup pot. Add all ingredients (duck, pork bones, dried vegetables, duck gizzards, dried tangerine peel, jujubes, ginger). Bring to a boil over high heat, then reduce to a simmer and cook for 2-2.5 hours. Taste in the last 15 minutes. Add a little salt if too bland, or add water if too salty.
Done!
The soup is golden and clear, with a rich aroma of dried vegetables and duck. The flavor is sweet and refreshing, cooling and soothing. One pot is all you need.
Tips:
For a richer flavor: Add dried vegetables in the last 30 minutes.
Variations:
– Dried Vegetable and Pork Rib Soup (Duck → Pork Ribs)
– Dried Vegetable and Duck Gizzard Soup (Add a little ham for extra flavor)
– Dried Vegetable, Solomon's Seal, and Conch Soup (A more flavorful version)
A pot of this in winter fills the whole house with fragrance—super simple and delicious!
菜乾煲湯食譜（最經典＋最簡單版）
廣東人冬天必煲：菜乾鴨腎湯（清潤下火、老少咸宜）
材料（4–5人份）
- 菜乾 80–100g（約一碗，本地手工最好）
- 老鴨 半隻或1隻（約1.2–1.5kg）
- 豬骨（或展） 500g（增加湯甜）
- 鴨腎 2–3對（可省，增腎味）
- 陳皮 1小塊（約1/4個，去膩提香）
- 蜜棗 2粒（可換2粒無花果）
- 薑 3–4片
- 水 3–3.5公升
做法（超簡單 3 步）
-
菜乾處理（最重要！）菜乾用清水浸30分鐘，輕輕搓洗2–3次（洗走多餘鹽分及沙），每洗一次換水，最後試味微鹹即可，瀝乾備用。
-
飛水鴨同豬骨冷水落鍋，水開後飛水5分鐘，去血水及腥味，洗淨。
-
煲湯瓦煲或湯煲注入3–3.5公升清水，放入所有材料（鴨、豬骨、菜乾、鴨腎、陳皮、蜜棗、薑），大火煮滾後轉小火煲2–2.5小時，最後15分鐘試味，如太淡可加少許鹽，太鹹可加水。
完成！
湯色金黃清澈，帶濃郁菜乾煙香＋鴨香，湯味甘甜清潤，下火又滋潤，一煲即清。
小貼士
- 想更濃香：最後30分鐘才落菜乾
- 變奏版：– 菜乾排骨湯（鴨→排骨）– 菜乾火鴨腎湯（加少許火腿增鮮）– 菜乾玉竹螺頭湯（靚聲版）
冬天一煲全屋香，超簡單又好飲！
