Rice Porridge with Duck

Rice Porridge with Duck

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About this recipe: Rice porridge or congee is a traditional Chinese breakfast dish. Use leftover roast duck in this congee recipe.


Serves: 3 

  • 250 g 250 g rice
  • 100 g 100 g roast duck meat, shredded
  • 30 g 30 g fried peanuts
  • 50 g 50 g lettuce leaves
  • to taste Sesame oil to taste
  • About 2000 ml Water
  • to taste Salt to taste

Prep:10min  ›  Cook:1hr30min  ›  Ready in:1hr40min 

  1. Rinse the lettuce leaves and drain. Cut into thin shreds and set aside. Rinse the rice and put in a soup pot. Add the water (the water-volume to rice-volume ratio should be about 10:1). bring to the boil over high heat and turn down the heat. partially cover the pot and cook for about 50 minutes until the rice is soft. Add the duck meat and cook for 10 minutes. Add the fried peanuts and lettuce shreds. Turn the heat to high and re-boil. Sprinkle the sesame oil and salt to taste. Serve.

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