Kiam chye ark (Duck soup with pickled mustard greens)

    2 hours 20 min

    Chinese New Year is coming, so I though it would be a timely to share a recipe which my family will be having on New Year's day. This is a very traditional soup served in most households in Penang. Traditionally, we cooked this over the fire, and later on, we cooked this using a pressure cooker which saves a lot of time, but was a bit noisy. This soup can be made using a slow cooker or crock pot. The soup is both sour and salty from the pickled mustard greens and preserved plums.


    Leicestershire, England, UK
    4 people made this

    Serves: 4 

    • 300g kiam chye (Chinese pickled mustard greens)
    • 3 to 4 duck legs, cut into 4 pieces each
    • 1 white onion, cut into 4 to 6 wedges
    • 30g root ginger, sliced
    • 5 cloves garlic
    • 1 teaspoon white peppercorns, lightly crushed
    • 1 piece nutmeg, cracked and use the kernel
    • 1.3 to 2L hot water
    • 1 large tomato, cut into wedges
    • 2 to 4 Chinese preserved plums, as needed

    Prep:30min  ›  Cook:1hr20min  ›  Extra time:30min soaking  ›  Ready in:2hr20min 

    1. Cut the pickled mustard greens into bite size pieces and taste; it is usually very salty. Soak for about 30 minutes in cold water and test again. If it is still very salty, rinse and soak for another 30 minutes.
    2. Take a large pot and add in all the ingredients except the tomatoes and plums. Squash 2 plums with your fingers and add to the pot. Add in 1.3L hot water and bring to the boil.
    3. Boil for 10 minutes, skimming off any foam that rises to the surface. Simmer for about 1 hour so that the duck meat and vegetables are soft.
    4. Adjust the taste. If it is not salty or sour enough, put in an additional plum at a time until you get the taste that you want. You can add extra salt as needed.
    5. Add the tomatoes and add more water if necessary. Simmer for another 10 to 15 minutes.
    6. Remove the sliced ginger. Dish out and serve.


    If you are using a slow cooker, cook on High for 4 hours.

    See it on my blog

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