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Peking-style duck with udon noodle soup
Fruit and vegetables
2 dried
shiitake mushrooms
, soaked in 200ml hot water for 20 minutes
100g/4oz Chinese leaf, shredded
3
spring onions
, sliced on the diagonal
40g/2oz
beansprouts
1 large handful
coriander
, roughly chopped
Tins, packets and jars
3 tbsp
hoisin sauce
1 litre/35fl oz
chicken stock
200g/8oz flat
udon noodles
, cooked
Cooking ingredients
½ tsp Chinese
five-spice powder
1 tbsp
sesame oil
3 tbsp
brown sugar
1 tbsp dark
soy sauce
1 tbsp light
soy sauce
1 tbsp
rice wine
1 tbsp
rice vinegar
salt and freshly ground
black pepper
Meat, fish and poultry
2 x 175g/6 oz
duck
fillets, skin on
Other
3 tbsp water
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