Duck rice porridge

Duck rice porridge

Cháo vịt

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

Chao is a popular winter warmer and can also be made with fish or chicken. If you don't have time to most your own duck, purchase a Peking duck from your local Asian restaurant.

Ingredients

Quantity Ingredient
1 roast duck
6 red asian shallots, roughly chopped
4cm fresh ginger, roughly chopped
2cm fresh ginger, roughly chopped, extra
200g long-grain white rice
vegetable oil, for pan-frying
or Rendered chicken fat, for pan-frying
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 spring onions, sliced
holy basil leaves, chopped
perilla leaves, chopped
4 saw-tooth coriander stems, sliced
Ginger dipping sauce, to serve

Method

  1. Remove all the meat from the duck, Cut into bite-sized pieces and set aside.
  2. Use a meat cleaver to chop the duck bones into pieces. Put the bones in a saucepan and cover with cold water. Slowly bring to the tail over medium heat, skimming off any froth that rises to the surface.
  3. Meanwhile, put the shallot and the chopped ginger in a mortar and coarsely crush together using a pestle. Add the mixture to the stock and simmer gently for 2 hours. Strain the stock and discard the duck bones and aromatics.
  4. Meanwhile, put the rice in a dry frying pan and cook over medium heat for 2-4 minutes, until lightly golden. Transfer to a food processor and blend for 5 seconds. Set aside.
  5. Pour 1 litre of the duck stock into a clean saucepan and bring to the boil.
  6. In mother saucepan, heat a little oil or chicken fat over medium heat and fry the toasted rice for 2-3 minutes, or until the grains start to look transparent. Pour in the boiling stock, then stir in the fish sauce, sugar, salt and pepper. Gently simmer for 20 minutes, stirring often.
  7. Stir the duck meat and the ginger strips into the rice and simmer for 5 minutes, or until the rice is cooked. Remove from the heat and stir in the spring onion and herbs.
  8. Spoon the rice porridge into six bowls and sprinkle with extra pepper, if desired. Serve with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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