Duck and Turnip Congee
The Health Benefits of Combining Duck Meat and Turnip
H2 The Health Benefits of Combining Duck Meat and Turnip Duck meat relives coughing, transforms phlegm, nourishes the stomach, and supplements the kidneys. Turnips dispel heat, enhance appetite, fortify the spleen and also transform phlegm. Duck and turnip congee can lubricate the lungs and remove dryness when eaten. It is great to serve during the fall when we feel hot and perturbed. This congee is also suitable for those who are weak after recovering from an illness, those with weak appetites, and dry stool.
Cooking with Duck Meat
First cook the duck meat until it is aromatic before boiling it with the japonica rice.
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Ingredients
- 1 cup (200 grams) japonica rice
- 5.29 ounces (150 grams) fresh duck meat
- 2.64 ounces (75 grams) turnip
Seasonings
- scallion to taste
- ginger to taste
- salt to taste
- ground pepper to taste
- sesame oil to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash and dice duck meat.
- Wash turnip; cut into small cubes.
- Wash japonica rice. Wash scallions and ginger separately; create a scallion-ginger juice.
- Bring an appropriate amount of water to boil in pot. Add duck meat, ground pepper, and scallion-ginger juice. Boil over low heat for 15 minutes.
- Add japonica rice and cubed turnip; simmer until the proper congee consistency is achieved. Add salt and sesame oil to taste. Serve.