Hokkien Duck & Vegetable Stew
– GIAM CHYE ARK –
SINGAPORE / MALAYSIA (PERANAKAN)
My Hokkien grandmother would often make a big pot of giam chye ark for large family reunions. The Peranakans call the same dish itek tim. This duck stew is one of the few Peranakan dishes that actually have a simple ingredients list. The pickled vegetables and plums season the broth and also add a delicious tang that helps to cut the richness of the duck. If possible, make this stew a day in advance for the flavours to meld.
Serves 6–8
- 1 free-range duck (or 2kg duck legs)
- 400g salted preserved mustard greens (see here)
- 1 bulb of garlic
- an 8cm piece of ginger
- 3 large ripe tomatoes
- 2 salted plums
- unrefined light brown sugar, to taste
- sea salt, to taste
To serve
- green chillies, sliced
- Blanch the duck in boiling water for 5 minutes, or until there is no more blood coming out, then drain and rinse. This will ensure a clearer broth later.
- Rinse the salted preserved vegetables, soak in water for 10 minutes, then drain to remove some of the excess saltiness. Cut roughly into large chunks. Peel and crush the garlic, but leave the cloves whole. Bash the ginger. Quarter the tomatoes.
- Combine the duck, salted preserved vegetables, garlic, ginger, salted plums and tomatoes in a large pot and pour over enough water to cover. Bring to the boil, then cover and turn the heat down to low. Skim off any scum that floats to the surface. Simmer gently for 4 hours, or until the meat is pretty much falling off the bone.
- When ready, taste and adjust the seasoning with sugar and salt, if necessary. The broth should taste predominantly sour and salty; the sugar is just there to round out the flavours. Do this a day in advance if you can and leave it overnight. Skim off the excess fat that has solidified on top, saving it for stir-fries, before bringing the stew to the boil.
- Serve warm, with sliced green chillies and plenty of steamed rice.
