CONGEE ROAST DUCK
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Place rice and water in a pan. Add scallops and tangerine peel. Bring to the boil over high heat.
- Reduce heat, cover and simmer for 45 minutes.
- Add roast duck and sherry. Cover and simmer for at least 1 hour, stirring occasionally and adding some water if the congee becomes too thick.
- Remove tangerine peel and dried scallops, if desired.
- Top with shallots and serve.
INGREDIENTS
- 250 grams uncooked rice
- 2 liters water
- 4 small dried scallops
- 4 tablespoons dried prawns
- 2 small piece dried tangerine or orange peel
- 1 roast duck, cut into bite-sized pieces
- 2 tablespoons sherry
- 4 tablespoons sliced shallots
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