Ham Choy Tong (Salted Vegetable soup) from Leftover Roast Duck Recipe

I would make this wonderful and savoury soup whenever I have leftover roast duck. The roast duck gave the soup extra body and the oily duck make it very tasty. You can also add other vegetables like celery or fresh mustard vegetable to the soup. In this version, I just use salted vegetable (ham choy ). Simple and nice!

Ingredients
Duck Bones and leftovers
Water 7 bowls
Salted vegetable, 3 leaves, soak in water to get rid of its’ saltiness
Tomato, 2 pcs, cut into 4
Ginger, 3 slices
Whole pepper, 5 pcs, crushed
Salt to taste (note, salted vegetable is already very salty)
Assam Keping (dried sour fruit), 2 slices

Put water in a pot and bring to a boil. Add in leftover duck and assam keping. Boil for 45 minutes. Put in the rest of the ingredients. Boil for another 15 minutes. Serve with steamed rice while still hot.