Roasted Duck Congee with Chinese Fried Dough
Eating Duck Helps Balance Yin Energy
Eating duck nourishes the lungs and stomach, fortifies the spleen, and disinhibits water. Eating duck can treat yin vacuity in the lungs and stomach, dry cough with scant phlegm, thirst, and emaciation. This tasty dish is perfect for those suffering from lung and stomach yin vacuity, dry cough, thirst, loss of appetite, and fatigue.
Cooking with Duck Bones
Cook duck bones with the congee. After the congee is cooked, discard the duck bones.
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Ingredients
- 1.65 pounds (750 grams) prepared duck meat
- 12.3 ounces (350 grams) roast duck
- 3/4 cup (150 grams) japonica rice
- 1 Chinese fried dough (youtiao)
Seasonings
- chopped scallions as desired
- coriander as desired
- salt to taste
- ground pepper to taste
- soy sauce to taste
- cooking oil as needed
- sesame oil to taste
- peanut oil to taste
Please see measurements in grams to be more exact for all ingredients and seasonings.
Cooking Directions
- Wash japonica rice. Place in pot. Add water and bring to boil over high heat.
- Remove meat from roast duck. Tear into strips with hands and set aside for later. Place duck bones in congee and boil.
- Fry prepared duck meat in pan with cooking oil until aromatic. Add water and cook. Remove duck meat, duck bones, and duck liquid; place in congee and boil.
- Mix soy sauce, cooking oil, sesame oil, ground pepper, and salt with prepared duck meat. Cut Chinese fried dough stick (youtiao) into short segments.
- When the congee is done, remove duck bones. Add roasted chicken strips and bring to a rolling boil. Add seasoning. Sprinkle chopped scallions and Chinese fried dough stick (youtiao) on top. Serve.