Cháo Vịt Tiềm (Braised Duck Congee)
85% chuẩn vị · Vietnamese
A flavorful variation where the duck is first braised with Chinese medicinal herbs and spices, infusing both the duck and the congee with a deep, aromatic, and slightly medicinal flavor profile. Often considered nourishing.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Duck1 whole, cut into pieces
- Jasmine rice2 cups
- Chinese medicinal herbs (e.g., goji berries, astragalus, dang gui)1 small packet
- Ginger1 large piece, sliced
- Scallions1 bunch
- Cilantro1 bunch
- Soy sauce1/4 cup
- Rock sugar1 tbsp
- Water10 cups
- Saltto taste
- Black pepperto taste
Các bước
- 1
Sear duck pieces until lightly browned. Remove and set aside.
- 2
In a large pot or Dutch oven, combine duck pieces, Chinese medicinal herbs, sliced ginger, soy sauce, and rock sugar. Add enough water to cover the duck.
- 3
Bring to a boil, then reduce heat, cover, and simmer for 1.5-2 hours, or until the duck is very tender.
- 4
Remove duck pieces and strain the braising liquid. Skim off excess fat.
- 5
Wash the rice. In a separate pot, cook the rice with the strained braising liquid and additional water (if needed) until it forms a thick congee.
- 6
Shred or chop the braised duck meat.
- 7
Add the duck meat back into the congee and simmer for another 10 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with chopped scallions and cilantro.
