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Instant Pot Duo Plus Itek Tim (Kiam Chye Ark)
Author: Shiokman Eddie
Ingredients
A
  • 1 duck 2.2 kg cut into quarters and blanched
  • 8 slices ginger
  • 8 cloves garlic
  • 500 g kiam chye salted mustard cabbage
  • 3 salted plums lightly crushed
  • 5 - 6 small tomatoes cut into halves
  • 4 Tbsp shaoxing rice wine
  • 1 Tbsp concentrated chicken stock
  • 1.5 litres water
B
  • 1 tsp pepper
  • 5 pcs assam tamarind skins
  • ½ tsp salt
  • 1 tsp sugar
Instructions
  1. Cut duck into quarters. Remove head, neck, backside and trim off fats of duck.
  2. Clean and wash duck with salt and vinegar and rinse with water.
  3. Place duck parts in a pot and pour water submerging parts.
  4. Blanch for a few minutes to remove scum and rinse off with running water.
  5. Wash, cut and soak kiam chye for 30 minutes. Change water at least twice.
  6. Add “Ingredients A” but only half of the tomatoes into the Instant Pot.
  7. Cover with the lid and twist clockwise to lock.
  8. Switch on the Instant Pot.
  9. Set pressure cooking time to 15 mins.
  10. Pressure will slowly build up until plunger fully pops up.
  11. Timer will count down from 15 mins to 0 min.
  12. Release pressure by pressing the quick release button.
  13. When plunger drops down fully, remove the lid by twisting anticlockwise to unlock.
  14. Add “Ingredients B” and remaining tomatoes.
  15. Cover Instant Pot with a glass lid and select “Sauté” mode at “Less” setting.
  16. Boil soup for 10 minutes..
  17. Before serving, switch off Instant Pot and transfer to a serving dish.
Recipe Notes
  • Ensure no feathers on the skin of the duck before cooking.
  • When blanching duck, you could add lime juice and lime skin to the water to get rid of any nasty smell.