What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6974270 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Duck Congee

Soups and Congees

Duck Congee
1/2 roast duck breast meat
1 teaspoon dark soy sauce
1 teaspoon sesame oil
2 dried scallops, simmer in one cup of water for half an hour
1 cup glutinous rice
1/2 cup long grain rice
1 slice fresh ginger
3 scallions
2 Tablespoons fresh coriander, coarsely chopped
1. Slice duck meat and mix with soy sauce ans sesame oil and set aside for one hour.
2. Tear scallops into shreds and put in a large pot with both rices and the ginger. Add four quarts boiling water, bring to the boil then quickly lower the heat and simmer covered for two hours, stirring once or twice to prevent sticking.
3. Add duck and simmer another half hour, without the cover, and stir this every ten minutes.
4. Add scallions and simmer another three minutes, then put into a heated soup tureen. Sprinkle coriander leaves on top and serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720