Wednesday, 2 January 2013

Asian Duck Congee (Rice Soup/Porridge)

Still can't be bothered, and thankfully don't seem to need, to do a big shop yet.  So hunting in the fridge for lunch ideas for the kids I found a duck carcass given to me by my mother after Christmas Eve supper.  As the kids seemed to like my Turkey Noodle Soup I thought I'd work along similar lines but use rice instead of noodles to make it more spoon friendly.

It is loosely based on congee, a porridge of seemingly overcooked rice we came across travelling in Malaysia and Thailand.  From memory the Thai congee was lightly flavoured with chilli, garlic and often with fried minced chicken and beaten egg, whereas the Malaysian congee in a Chinese cafe in Kuala Lumpur was served bland for us to pimp up with chillies in vinegar, soy or fish sauce.

The kids reaction was predictably mixed.  Princess and Sprout liked it.  Big Boy said it smelt yuck but tasted nice, toyed with it, and then said he was too full.  He was duly asked to wait at the table without pudding - well if he says he is too full - whilst the rest of us finished ours and had pudding.

Serves 4

Small handful of cooked duck meat (or any roast meat)
1 small leek
1 medium carrot
1 garlic clove
A couple of slivers of fresh ginger (optional)
1 tbsp sunflower oil
Star anise (optional)
1/2 mug basmati rice
3 mugs water
Chicken stock cube

2 tbsp Oyster Sauce (optional)
2 tbsp soy sauce
1 tsp sesame oil
Pinch of chilli flakes

To make this porridge consistency I put all the vegetables and meat in the mini food processor, but you could just finely chop everything by hand,

Clean and mince the leek and carrot and start to fry gently in a saucepan whilst you mince the meat, ginger and garlic.  Add this to the frying vegetables then add the stock, rice, and star anise if using and simmer for 15-20 minutes until the rice is very soft.

Add the oyster sauce and soy sauce just before serving and a sprinkling of chilli flakes if desired.

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