Rice in Winter Melon Duck Leg Soup

For 4
Cooking Time:
45 mins
Swanson No Added MSG Clear Chicken Broth 1L
Roasted Duck (chopped) ¼ pc
Winter Melon 800g
Dried Shiitake Mushrooms 5 pc
Dried Tangerine Peels 2 pc
Ginger 2 slices
Water 200ml
Cooked Rice 2 bowls
Coriander 2-3 sprigs
Shaoxing Wine 2 tsp
Salt 1 tsp
Soak dried tangerine peels in water until softened. Scrape off the white pith and slice. Soak the dried shiitake mushrooms until softened. Remove the stem and cut into cubes. Reserve the mushroom water.
Remove the skin and seeds of the winter melon, cut into cubes. Cut the coriander into sections, reserve the root.
Add the Swanson No Added MSG Clear Chicken Broth, mushroom water, mushroom stems and coriander roots into a pot, bring to boil with water over high heat.
Add tangerine peels, ginger and shiitake mushrooms, simmer for 20 minutes. Add winter melon, cook for 10-15 minutes.
Add the roasted duck and Shaoxing wine, simmer for 15 minutes.
Take the coriander roots and mushroom stems out. Add rice, stir well and cook for 1 minute.
Season with salt. Garnish with coriander.

Scraping off the white pith of the dried tangerine peels can reduce the bitter taste. The older the dried tangerine peel, the less bitter it is. Therefore, white pith need not to be scraped off if the tangerine peel used is above 5 years old.