Roast Duck Porridge

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Roast duck is one of the famous dishes from China and might only be often served as the main dish with wine. One more different recipe for roast duck as Lisa’s direction will definitely contribute to an intimate meal with family, Roast Duck Porridge. I am now introducing you how to prepare this appeal dish as Lisa’s recipe.

Roast Duck Porridge

INGREDIENTS

  • 1 duck, roasted (can be bought from any Chinese BBQ)
  • 2 cups uncooked white rice
  • Fresh ginger
  • 5 stalks of celery, or 3 bulbs of bokchoy, or both
  • Green onion
  • Cilantro
  • White pepper

METHOD

1. Separate the meat and skin of the duck into small bite-sized pieces and store in a separate container. Put bones and neck into a large pot. Discard the fat and the head.

  1. Wash and chop celery or bokchoy (or both) and add to the pot.
  2. Peel ginger and add 3-4 1/2 inch slices into the pot.
  3. Boil 2/3 full pot of water in 3-4 hours on low to medium heat.
  4. Cook the rice in a rice cooker or a pot depending on your condition.
  5. When broth is ready, move bones and veggies out of the pot, leaving just the duck broth. It is suggested to use a colander to transfer the broth into a large bowl, then pour the broth back into the large pot.
  6. Add 2/3 of the cooked rice to the broth and turn to medium to high heat, bringing the broth and rice mixture to a boil.
  7. Keep boiling until the congee reaches your desired consistency. The pot should be kept on the stove and checked every 30 minutes. If you like a thicker porridge, you can always add more rice.
  8. When the congee is almost ready, add the chunks of duck meat and skin into the pot and cooking gently at the lowest heat as possible.
  9. It is recommended that once you are ready to serve, the congee will be extremely hot. It is better to let it be for another 30 minutes to cool off and prevent any injuries!
  10. Move the congee to a small bowl and garnish with green onion, cilantro, white pepper, and fresh ginger slices.

Phuong Ha

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