Congee Roast Duck
3/4 cup (185 mL) uncooked rice
6 cups (1.5 L) water
2 small dried scallops, 3 tbsp (45 mL) dried shrimp or 1 ½ tsp (7.5 mL) salt
1 small piece dried tangerine or orange peel
½ roast duck, cut into bite-size pieces
1 tbsp (15 mL) sherry
3 tbsp (45 mL) sliced green onions
1. Place rice and water in a pan. Add scallops and tangerine peel. Bring to boil over high heat. Reduce heat, cover and simmer for 45 minutes.
2. Add roast duck and sherry to rice. Cover and simmer for at least 1 hour, stirring occasionally and adding some water if the congee becomes too thick. Remove tangerine peel and dried scallops, if desired. Top with green onions and serve.
