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
- 1 Duck leg
- 1 liter Water
- 1 teaspoon Vegetable oil
- 1 clove Garlic, finely chopped
- 1 Small red chili, finely sliced (optional)
- 125 g Thai jasmine rice
- 1/4 Salt
- 1/4 Pepper
- 3 sprigs Chopped coriander leaves, for garnishing
Instructions
- 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.
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Do you have a better Duck Congee (Chao Vit) recipe?