Duck Congee with Scallops and Mushrooms
Behind the Taste of Duck Congee with Scallops and Mushrooms
In Guangdong, with its hot and humid climate, eating refreshing teal duck meat is known as a kind of elixir among the people for treating vacuity taxation. It is known to supplement the center, boost qi, aid digestion, harmonize the stomach, disinhibit water, and disperse swelling. Congee with scallops and mushrooms has some scallops and shiitake mushrooms in it, which help enrich its flavor. In making this dish, the skin and lard of the duck meat must first be removed in order to ensure that the congee tastes fresh and not too oily.
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Ingredients
- 5.29 ounces (150 grams) teal duck meat
- 1/2 cup (100 grams) rice
- 2 scallops
- 2 shiitake mushrooms
Seasonings
- salt to taste
- chicken bouillon to taste
- ground pepper to taste
- 1 teaspoon (5 milliliters) sesame oil
- 1 teaspoon (5 milliliters) cooking wine
- a bit of coriander leaf
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Soak scallops and then shred into thin strips. Wash shiitake mushrooms and cut into strips.
- Wash rice. Immerse in water and soak for approximately 30 minutes.
- Wash duck. Remove skin and lard. Cut into small chunks. Place in bowl and marinate with cooking wine and dash of salt for 30 minutes. Blanch and then strain away excess water.
- Add water used for soaking rice in step 2 to clay pot. Add more water as needed and bring to boil over high heat. Add rice, marinated duck, scallops, and shiitake mushrooms, and continue to boil over high heat, then reduce heat to low and boil until rice swells. During this time, stir in the same direction with a spoon every 5 minutes to ensure congee does not stick to the bottom of the pot.
- Add salt, chicken bouillon, and ground pepper for seasoning. Drizzle sesame oil and sprinkle coriander leaf on top of congee. Serve.