Itek Tim (Kiam Chye Ark) is a traditional soup cooked with duck (ark), salted mustard green (kiam chye), tomatoes and salted plums. It is normally cooked over the stove for about 90 minutes. However with my Instant Pot Duo Plus, an Electric Pressure Multi-Use Programmable Cooker, it takes only 15 minutes of pressure cooking time and 10 minutes at “Saute” setting. This yummy soup is surprisingly easy to cook!
Watch my video and see how I cooked this dish with the Instant Pot Duo Plus, now available in Singapore.
Visit bit.ly/IPxShiokmanIG for more info.
To learn how to make this Nyonya dish, please click on the image below to view my video tutorial.
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YouTube link: https://youtu.be/ESPKP7fF7Vc
- 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
- 1 tsp pepper
- 5 pcs assam tamarind skins
- ½ tsp salt
- 1 tsp sugar
Cut duck into quarters. Remove head, neck, backside and trim off fats of duck.
Clean and wash duck with salt and vinegar and rinse with water.
Place duck parts in a pot and pour water submerging parts.
Blanch for a few minutes to remove scum and rinse off with running water.
Wash, cut and soak kiam chye for 30 minutes. Change water at least twice.
Add “Ingredients A” but only half of the tomatoes into the Instant Pot.
Cover with the lid and twist clockwise to lock.
Switch on the Instant Pot.
Set pressure cooking time to 15 mins.
Pressure will slowly build up until plunger fully pops up.
Timer will count down from 15 mins to 0 min.
Release pressure by pressing the quick release button.
When plunger drops down fully, remove the lid by twisting anticlockwise to unlock.
Add “Ingredients B” and remaining tomatoes.
Cover Instant Pot with a glass lid and select “Sauté” mode at “Less” setting.
Boil soup for 10 minutes..
Before serving, switch off Instant Pot and transfer to a serving dish.
- 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.