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.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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