Duck Congee Recipe

(Chao Vit)

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

• 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.

• When it is ready, stir in the duck and serve.

• Garnished with the coriander leaves.