Keith Floyd - Floyd’s China

3Remove the carcase and giblets and skim off any fat that has risen to the surface of the broth.

4Chop the white stem of the bok choi into thin slices and rip up the green leaves into coarse pieces. Add the bok choi and the duck meat to the broth, heat gently to warm through, then season to taste and serve.

1.5 litres/2 1/ 2pints chicken stock

2.5 cm/1 inch piece black pudding, cut into strips

25 g/1 oz cooked, skinned duck breast, shredded

1 block of tofu or bean curd, shredded

6 or 7 oyster mushrooms, or straw mushrooms, cut into strips

25 g/1 oz shredded bamboo shoots

1 red chilli, deseeded and chopped

3 spring onions, trimmed and chopped

1 tablespoon white rice vinegar or white wine vinegar

1 teaspoon crushed black peppercorns

1 dessertspoon cornflour mixed with a little cold water to the consistency of single cream

1 egg, beaten

1 tablespoon chilli oil, to finish

1Heat the stock in a pan and add all the ingredients except the cornflour mixture, beaten egg and chilli oil.

2Bring to the boil, then reduce the heat and simmer for about 5 minutes.

3Pour in the cornflour mixture and stir until the soup has thickened.

4Whisk in the beaten egg until it is distributed around the soup and set, then pour the soup into individual bowls, sprinkle with a little chilli oil and serve.

100 g/3 1/ 2oz very thinly sliced lean pork, cut into strips

2 teaspoons dry sherry, sake or rice wine

2 teaspoons light soy sauce

1 onion, peeled and finely chopped

3 tomatoes, deseeded and chopped

1.5 litres/2 1/ 2pints chicken stock

1 egg, beaten

vegetable oil, for stir-frying

sea salt and freshly ground black pepper

freshly chopped coriander leaves, to garnish

1Put the pork in a bowl with the sherry, sake or rice wine and the soy sauce and leave to marinate for 30 minutes.

2Heat the oil in a pan, add the onion and the pork mixture and stir-fry for a couple of minutes, to brown lightly.

3Add the tomatoes and stock and bring to the boil, then season with salt and pepper, reduce the heat and simmer gently for about 5 minutes.

4Add the beaten egg and stir until the egg is just setting, then serve immediately, garnished with the coriander.

1 litre/ 1 3/ 4pints chicken stock

3.5 cm /1 1/ 2inches ginseng root, sliced

1 handful of sultanas

1 cm/ 1/ 2inch piece fresh root ginger, peeled and finely sliced

2 skinless, boneless chicken breasts, sliced into strips

2 shallots, peeled and finely sliced

vegetable oil, for frying

sea salt, to taste

1Bring the stock to the boil in a pan, add the ginseng, sultanas and ginger, then reduce the heat and simmer gently for about 30 minutes.

2Add the chicken and simmer for a further 10 minutes.

3While the soup is simmering, heat a pan or wok, add a little oil and stir-fry the shallots until they are golden brown and crispy. Remove from the pan and drain on kitchen paper.

4Season the soup with salt, pour into individual bowls and garnish with the crispy shallots.

for the meatballs

200 g/7 oz lean pork

1 teaspoon preserved Sichuan mustard (or you could use Dijon)

1 egg white

1 tsp sea salt

1/ 2red or green chilli, deseeded

a small handful of coriander leaves

1 teaspoon cornflour

for the soup

1.5 litres/2 1/ 2pints chicken stock

2 teaspoons light soy sauce

a splash of rice wine, sake or dry sherry

20 g/ 3/ 4oz baby spinach leaves, washed and dried

6 straw mushrooms, or chestnut or oyster mushrooms, sliced

1Place all the ingredients for the meatballs in a food processor and whiz until they are finely minced. Tip the mixture into a bowl and put in the fridge for about 20 minutes to cool and firm up a little.

2When firmer to handle, roll the meat in your hands into little balls 1-1.5 cm/ 1/ 2- 3/ 4inch in diameter and put to one side.

3To make the soup, pour the stock into a pan, add the soy sauce and rice wine, sake or sherry and bring to the boil.

4Reduce the heat to a simmer, carefully drop in the meatballs and simmer for 3-4 minutes until the meatballs are cooked and floating on top of the broth.

5Take off the heat and add the spinach leaves and mushrooms. Leave until they have just started to wilt, then serve.

for the meatballs

350 g/12 oz slightly fatty pork, minced

3 spring onions, trimmed and very finely chopped

2.5 cm /1 inch piece fresh root ginger, peeled and grated

1 teaspoon cornflour

freshly ground black pepper

for the soup

1 onion, peeled and chopped fairly finely

1 stringed celery stick, chopped fairly finely

1.5 litres/2 1/ 2pints chicken stock

130 g can bamboo shoots, rinsed, drained and finely sliced

6 or 8 straw mushrooms, or chestnut or oyster mushrooms, sliced into strips

vegetable oil, for frying

sea salt

green leaves of spring onion, finely chopped, to garnish

1Put all the ingredients for the meatballs in a bowl and mix thoroughly, then put into the fridge for about 30 minutes to firm up.

2Using your hands, form the meatball mixture into small balls about the size of a marble.

3To make the soup, heat a little oil in a pan and gently fry the onion and celery until they just begin to soften.

4Add the stock, bamboo shoots and mushrooms and bring to a simmer, then gently drop in the meatballs and simmer for 7-10 minutes until the meatballs are poached. Season the soup with salt, pour into individual bowls, garnish with the spring onion and serve.

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