Simple Way to Make Ultimate Pickled Cabbage & Shredded Duck Vermicelli 雪菜鴨絲湯米

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The ingredients needed to make Pickled Cabbage & Shredded Duck Vermicelli

雪菜鴨絲湯米:

1. Prepare 1/4 roasted duck 燒鴨
2. Take 1 chilli pepper (not spicy)
3. Take Vermicelli 米粉
4. Take 1 tsp soya sauce
5. Get 1 tsp cornstarch
6. Get 150 ml boiled water
7. Get 1-2 pickled cabbage/potherb mustard (fresh) or ones in pack 雪菜

Instructions to make Pickled Cabbage & Shredded Duck Vermicelli

雪菜鴨絲湯米:

1. Just got them in the wet markets. Fresh!
2. Rinse well and Soak those cabbage for 3-4 hrs. If not in hong kong can go into chinese stores and ask for a pack (雪菜) refer to top right picture in the photo. Even less work needed with packed cabbage
3. Slice those chilli (non spicy ones) and shred those ducks. Remove all bones in the roasted duck.
4. Rinse out the cabbage again and squeeze out all water. Chop them up. In another bowl add a tsp of cornstarch, 1 spoon of light soya sauce and 150ml water and mix well.
5. No need to add anything.Throw in the cabbage in a high med heat pot/pan and fry for 1 min to dry up the water in cabbage abit. (If you have the packed cabbage just throw all duck, cabbage and chilli in the pot and heat it up and its done!)
6. Throw in the duck and mix well and let the oil of the duck comes out abit. 2~4mins
7. Add in those chilli and the mix sauce in the pot. Mix well until you feel the sauce is boiling. (If its too sticky while cooking add in more boiled water/ if to watery cook longer)
8. Taste it, should be abit salty since this is best with any soup noodles.
9. Just cook a Vermicelli in water. When cooked place the Vermicelli with the water in a bowl and add those cabbage duck on top. Done! (can make a very mild chicken broth with the Vermicelli if you think the broth is bland) Leftovers can be kept in fridge for 2~3 days!

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