October 11, 2006
Roasted Duck Gives You Bang for the Buck (Duck Congee)
Remember the duck bones I kept from the previous meal? They are a valuable source of flavor to plain rice congee for my dish #3 - duck congee. After I wash the rice, I put the duck bones into the water with a few pieces of dried mini scallops. Then I switched on the rice cooker and stirred the mixture occassionally.
I still had some meat stuck onto the duck bones. These came off very easily after they have been soaked in the water during the porridge cooking process.
Cooking tips:
The rice grains will expand a lot more when you cook congee, so if you typically use half a cup of grains for one serving of rice, you can now use about one quarter to slightly less than half a cup of grains for one serving of congee.
The amount of water to add depends on how viscous (sticky / thick) you want your congee to be. I like my congee very liquid, so I use approximately four times the amount of water I would use to cook rice.
If you realise after the congee is cooked that you needed more water, simply add boiling water and stir to mix well.
Bite This!
More recipes:
Roasted Duck Gives You Bang For The Buck
Century Egg and Lean Meat Congee - Sticky Gooey Yummy
Indian Mee Goreng In Penang Village
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October 12th, 2006 at 4:46 pm
You don’t spare the duck, do you ? ;p hohohohohoh
When I get rotisserie chicken, I also often “attack” it till it’s very last… the backbones make tasty macaroni soup (Chinese style) !
October 12th, 2006 at 4:51 pm
I didn’t want the duck to die in vain :)
October 12th, 2006 at 5:42 pm
Haha…those chickens and ducks surely don’t die in vain, in OUR hands…hahahah