Duck, Ham and Scallop Congee

The Health Benefits of Duck, Ham, and Scallop Congee

Glutinous rice is quite sticky, and it has a sweet flavor. It can supplement blood and fortify the spleen. Duck meat can clear heat, fortify the spleen, nourish the stomach, and engender liquid. Scallops harmonize the stomach and regulate the center. This congee dish supplements the center, boosts qi, fortifies the spleen, and nourishes the stomach. It is the perfect dish for those with poor constitutions.

Cooking with Glutinous Rice

Soak the glutinous rice in cold water for 1 hour before cooking to give it the proper texture and appearance.

Perfectly Made Chinese Duck, Ham And Scallop Congee

Ingredients

1 ½ cups (300 grams) glutinous rice
1.05 ounces (30 grams) duck breast
0.88 ounce (25 grams) ham
0.7 ounce (20 grams) scallops
0.52 ounce (15 grams) soaked shiitake mushrooms

Seasonings

0.35 ounce (10 grams) scallions
0.35 ounce (10 grams) ginger
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

Slice duck breast and ham. Mix the scallion and ginger into scallion juice and ginger juice respectively.
Wash glutinous rice. Wash and slice shiitake mushrooms.
Add water, sliced duck breast, sliced ham, and sliced scallops to pot. Bring to boil and cook for 10 minutes.
Add glutinous rice, shiitake mushrooms, ginger juice, and scallion juice. Bring to boil over high heat, then reduce heat to low and cook until it attains the proper congee consistency.
Mix in salt, ground pepper, and sesame oil. Scoop out and serve.