Penang Dang Gui (Angelica Root) Duck Kway Teow Soup
- erinna Chng
- Feb 8
- 1 min read
Penang Kway Teow Soup, though looks very plain, are very flavourful. In Penang, they have the chicken and the duck version. The duck version have angelica root (dang gui) added to it for some herbal taste. If you are not able to get hold of duck carcass, substitute with the same amount of pork bone. For chicken version, use chicken carcass and chicken meat instead of duck carcass and duck meat. Also, omit the dang gui.
The broth will taste slightly salty without adding the blanched noodles. Don’t worry, the noodles will dilute the taste of the broth after adding into the it. Penang style kway teow soup is very different those we have in Singapore. Singapore ones are slightly bland and “flat” as compare to the Penang’s ones.
Do not cook the garlic chives for too long. Just lightly blanch it for about 30 sec and remove from the broth.
You can choose to fry your own garlic crisps. I’m lazy and i used store bought.
For an authentic penang style kway teow soup, do not use the broad flat rice noodle. Use the slightly thinner kway teow or Ipoh style way teow.
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