Mega Easy Duck Congee Recipe (Chinese Rice Porridge)
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We were told by you guys that for breakfast week congee HAD to be on the menu. This recipe combines traditional methods with a SORTED twist! Learn how to …
"If you didn't feel 100%, you definitely would after that.", I can confirm. This is my comfort food every time I've had a cold or flu. I usually have it with pork meatballs or sliced chicken instead of duck, and in addition to the ginger and shallots, I have fried onions or garlic, soy sauce and siracha or sliced chilli. (I like spicy, and feel like spicy cures colds). It always makes me feel so much better!
Barry's trick at the end overshadowed the congee for me
I like some fermented tofu with congee.
I gave a slight criticism and got banned on another page. I'm very sorry your skins are so thin. Maybe make a pudding, and not a bread pudding or a sausage you call pudding, just pudding and use that as your guide. I didn't stomp on your food, not once, just what you called your food when it didn't fit.
"draining off the fat as it leaks out the breast" is a very weird phrase
Your recipe and video don't quite match, what about sesame oil, the peanuts aren't mentioned… Too bad… But I still like your channel, the creativity and originality! Thanks
Note to myself: Yes, you can make congee in a microwave. No, you can not leave your microwave running for more than 90 min… RIP microwave
Soft boiled duck egg… top it off proper
would be a good brekkie if you're a little hungover and if someone else made it for you
Another future tip: my family always toasts the rice after rinsing and before throwing it in the pot to cook. Put it into a non stick pan without oil and stir occasionally until it’s golden. Adds some extra flavor to the congee itself (or chao, as it’s called in vietnamese) and a little color to the final product too.
This is what my sister ate at the orphanage. It was plain there.
If you freeze the raw rice a couple of hours, or overnight, its going to reduce cooking time by at least half
Ahhhh. 1:55 metal spoon, non stick pan X(
quick note – you can't make congee in a rice cooker (unless it has a timer on it/ has a congee setting), most basic rice cookers only use a weight sensor, ie it doesn't stop unless all the liquid is absorbed into the rice, and in the case of congee that will almost be impossible and you will risk overpowering the cooker and starting an electric fire.
how is this breakfast? It's so heavy
4:59
I lost it when the duck went into the pan 😂 looks like they just threw it down lol
honestly, i live in china and congee never appeals to me (as someone who is from the other side of the world), but this video always makes me want to try it like this because it just looks so good here.
My land lady makes congee every time I'm sick. She's from Indonesia and uses deep fried shredded chicken (until moisture is removed, leaving dry flakey but flavorfull chicken shredding) as a topping with a sweet reduced soy sauce.
Nice~Yum yum~
I did it with leftover rotisserie chicken and my child loves it.
I was taught that its best to score the skin of the duck breast to render more of the excess fat out.
I grew up calling it jook. My dad said his grandma would use leftover bones. to cook the rice with, plus Chinese sausage and whatever veggies they had on hand. Dad said the biggest pot was always made after Thanksgiving with the leftover turkey bones. So jook is a really good way to use up leftovers and/or when you have really wonky amounts of meat and veggies in the fridge and you need to make the next day a grocery day.
You could use left over cooked rice which would take about 30 mins
What is the difference between white pepper and regular pepper. Is it worth buying white pepper.
I'm chinese and I've been eating congee my whole life. Although this is different from anything I've ever had, I am TOTALLY going to make this! Thanks for the recipe sorted!
it can´t really be called breakfast, because when you star at 9 am preparing you are ready to eat at 12 am… so more of a brunch ^^
I don't drink alcohol but this looks delicious :3 ♥ What do I replace the rice wine with?
Ben: Do you know where the bathroom is?
Me: In the description box.
Ben: Excuse me?
Me: Oh- I mean downstairs.
YUM!
We have duck porridge in Singapore too, but the duck is braised with a soya sauce base with loads of spices (e.g. five spice). It is served with braised eggs, peanuts, spring onions and ginger slices. The garnishes might differ from stall to stall. 🙂
If you want to kick it up a notch, mix in some sweet rice with a 3:1 ratio.
It tastes so much better when you infuse the flavour of the duck into the congee. Trust me. Also use sesame oil.
So, you can skip the hole 2 hours of simmering thing if you cook it at a higher heat and keep an eye on it (and I mean /really/ keep an eye on it). Once it starts looking like it does in the video you just have to stir it every other minute or so so that it doesn't stick and burn in the pot until you get it to the consistency you want.
so if i can't get the chinese rice wine (i live in the S. US), can i use rice wine vinegar as a substitute?
Could you make this with any other type of meat and still keep the amazing flavour.
Now you should try it with a century egg!
is the rice wine vinegar optional or does it have a replacement?
Don't know what kind of maniac would spend 2+ hours on breakfast. Looks greath though