Roasted duck mixed congee

Ingredients

• 130 g Jasmine rice/white long-grain rice
• Approx. 2 liters water
• 1 tablespoon cooking oil
• 1 tablespoon Chinese cooking wine (Shao Tsing/Hua Tiaow wine)

While the rice is soaking, prepare:

• Approx. 300g store-bought roasted duck, cut into small pieces
• 4 pieces dried scallops, wash and soak for 10 minutes, then break into strands
• 4 pieces dried oysters, wash and soak for 10 minutes, then chop into small bits
• 3 pieces dried shitake mushrooms, wash and soak for 30 minutes or till soften, trim off stems and cut into strips
• 2 pieces dried black wood's ear/cloud's ear, wash and soak for 30 minutes or till soften, trim off 'heads' and cut into thin strips
• 30g groundnuts, remove skin and split in 2 (cooks faster)
• 130g minced pork or chicken

For garnish:

• Chopped cilantro
• Chopped spring onion
• Crispy fried shallots (thinly slice 10-12 shallots and fry in hot oil in a wok/pan over medium low heat till golden brown. the amount of oil should be enough to cover the shallots)
• Chopped/sliced fresh chilies

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Preparation

• Wash rice twice - each time with clean tap water. Discard the water. Place rice in a pressure cooker, pot or rice cooker. Add the water, cooking oil and cooking wine. Leave to soak for 30-40 minutes .
• After the rice has been soaked for the required time, add in all the ingredients above into the pot. Cook until the congee is thick but not dry, and smooth.
• If the water evaporates and the congee becomes too thick while cooking, some hot water can be added in. Do not add too much water at a time as this will dilute its flavor.
• For faster cooking time, use a pressure cooker. Using a pot over a stove or an electronic rice cooker is fine too. If using a pot, clay pot is the best. With automatic rice cooker, the heat will turn off by itself after a certain point when the congee has been cooking for long and as it gets thicker. Using the rice cooker, time was approx. 1 hour to 1.15 hour.

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