Chinese · Brunch
Roast Duck Rice Porridge Bowl
Cantonese Duck Congee
Silky rice congee slow-cooked with roast duck, ginger, and crispy shallots, a rich and comforting Cantonese weekend brunch bowl.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
22gFat
52gCarbs
2gSugar
1gFiber
780mgSodium
75mgChol
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Instructions
1
Prep
Rinse 160g jasmine rice. Peel and julienne 20g fresh ginger. Shred 300g roast duck off the bone. Finely slice 2 spring onion stalks. Roughly tear 10g fresh coriander. Measure out light soy sauce, sesame oil, white pepper, salt, crispy fried shallots, and chilli oil.
2
Boil
Combine 1 litre chicken stock and 300ml water in a large pot, bring to boil over high heat. Add rinsed rice, stir once, reduce to medium-low heat. Simmer 35–40 minutes, stirring every 10 minutes, until rice fully breaks down into thick silky congee.
3
Simmer
Add shredded duck, julienned ginger, 1.5 tbsp soy sauce, 1 tsp sesame oil, 0.5 tsp white pepper, and 0.25 tsp salt. Stir gently and cook 3–4 minutes over medium-low heat until duck is heated through.
4
Plate
Ladle congee into deep bowls. Top each with sliced spring onion, 20g crispy fried shallots, torn coriander, and 1 tsp chilli oil if using. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) jasmine rice
- 300g (10.6 oz) store-bought Cantonese roast duck
- 1 litre (4 1/4 cup) chicken stock
- 300ml (1 1/4 cup) water
- 20g (0.7 oz) fresh ginger
- 1.5 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 0.25 tsp fine sea salt
- 2 scallions
- 20g (0.7 oz) crispy fried shallots
- 10g (small handful) coriander
- 1 tsp chilli oil