This dish is often eaten for breakfast.
Unlike the Thais or Chinese, the Vietnamese usually make their congee with
whole grains rather than broken grains of rice.
Ingredients :
Serves 4
1
1
liter
1
teaspoon
1
clove
1
125 g
1/4
1/4
3
sprigs
Duck leg
Water
Vegetable oil
Garlic, finely chopped
Small red chili, finely sliced (optional)
Thai jasmine rice
Salt
Pepper
Chopped coriander leaves, for garnishing
Method :
Put the duck into a heavy-based saucepan
with the water.
Bring to the boil and simmer for about 20
minutes.
Remove the duck to a plate, reserving the
stock in the saucepan.
When duck is cool enough, remove the skin
and fat, and tear the meat into shreds.
Oil a work and, when it is warm, add the
garlic and chili, if using. Stir fry briefly.
Add the rice and stir gently over a low
heat for about 10 minutes or until the rice is turning golden.
Add the rice mixture to the duck stock
with salt and pepper to taste.
Cover the saucepan and cook gently until
the rice is soft but not dry about 15-20 minutes.
Do not stir too often, as you do not want
to break the grains of rice.