200g wild chicken meat
50g chicken breast
Cut the wild chicken meat into thin slices, smear with egg white, scald thoroughly.
Beat till firm 150g egg white.
Mince the chicken breast and mix into the beaten egg white, put into duck shaped moulds, use hot green and red peppers to form the beaks, eyes and wings; steam till cooked.
Drop wild chicken slices, ham slices and vegetable hearts into chicken soup, bring to the boil, remove ingredients to a bowl.
Again bring the soup to the boil, skim, season and pour over the ingredients in the bowl.
Add the steamed "ducks".