Peking Soup Recipe

4 slices smoked ham
1 chinese cabbage
4 cups duck stock
1 tbsp sesame seed
pinch chopped garlic
1 tbsp soy sauce
1/2 tsp white wine vinegar
salt & pepper
1 egg yolk, beaten

Cut the ham into small, even-sized cubes. Cut the chinese cabbage into small pieces and simmer briskly for 10 minutes in the duck stock. Stir in the sesame seeds, garlic, ham, soy sauce, vinegar, salt and pepper to taste. Cook for 10 minutes over a gentle heat. using a teaspoon, drizzle the beaten egg yolk into the soup. Serve immediately.