Cara Memasak Duck porridge yang Lezat!

Duck porridge. Found all over Asia, congee is essentially a comforting bowl of rice porridge. Traditionally it's just the rice and it's kind of soupy, but this recipe uses chicken stock to cook the rice and serves it with duck confit. A versatile base lends itself to so many different variations; you can do what you want with it - try adding hot sauce and a runny egg There's the chao, a porridge of medium consistency made with broken rice and duck stock.

Duck porridge AKA cháo vịt in Vietnamese - duck rice congee, and in this case braised duck. I got to try this with a Vietnamese friend on my last trip to Saigon. On being told I was to be served "duck porridge" my initial thought was that I was going to be presented with a very plane congee dish that merely had a few bits of duck. Cara membuatnya pun simpel, sobat dapat memasak Duck porridge hanya dengan menggunakan 4 bahan dan 2 langkah saja. Berikut ini adalah bahan dan cara untuk membuatnya, yuk mari kita coba resep Duck porridge!

Bahan Duck porridge

1. Gunakan Tulang roasted duck.
2. Gunakan 3/4 cup Beras.
3. Siapkan Air.
4. Gunakan Daun bawang.

Cháo is the transformation of small amounts of rice: after prolonged simmering in broth, it turns into a thick porridge soup. This is a great way to use up leftover cooked rice or to make it go a long way. However, this basic dish can be lifted into something much more luxurious by cooking. The taste of roast duck emerges into the porridge, and makes it so yummy and flavoursome.

Langkah-langkah memasak Duck porridge

1. Suir sisa-sisa daging bebek. Sisihkan ke samping. Iris kecil daun bawang..
2. Masak beras dengan taruk air yang banyak kemudian masukin tulang & sedikit suwiran daging ke dalam.masak kurang lebih 1 jam. Berikan sedikit perasa jamur & garam. Coba ulang. Kemudian taburkan suwiran daging & daun bawang di atas..

As my personal preference, this way of making duck porridge is much better taste than using the raw duck meat. That's the reason why we like to get big roast duck to eat with rice on the day, and then roast duck congee the following day! Congee ; Duck Congee ; Duck Congee. Cantonese enjoy eating pot-stewed congee, and although the origin of this custom is unknown, it could be partially due to the local climate. Guangdong is located within a subtropical zone, where a bowl of smooth and fragrant congee can serve as some relief from the dry and oppressive weather.