Hong Kong Milk Tea

Coarse Ceylon tea blended through a silk stocking filter and combined with evaporated milk for a rich, smooth cup.

Ingredients

• 700g whole duck
• 1 cup wonton wrappers
• 2 tsp grated fresh ginger
• a pinch of five-spice powder
• 1/4 cup neutral vegetable oil
• a generous handful of bean sprouts
• a handful of fresh chives, chopped
• oyster sauce, for serving
• 500ml chicken stock
• 1/2 tsp doubanjiang (chili bean paste)
• 2 bok choy, chopped
• a drizzle of black vinegar

Instructions

1. 1

   Combine the steamed buns and chicken stock in a saucepan, blender, or pitcher, stirring well.

2. 2

   Add the white pepper and toasted sesame oil, stirring gently so their flavor infuses the mixture.

3. 3

   Heat gently over low heat (or blend, or steep, depending on the drink) until well combined and fragrant, about 10 mins.

4. 4

   Strain through a fine sieve to remove any solids, if needed.

5. 5

   Sweeten to taste with Shaoxing wine, adjusting gradually until the balance feels right.

6. 6

   Chill in the refrigerator, or pour straight over ice, depending on whether it is served cold or hot.

7. 7

   Garnish with scallion greens just before serving.

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