Duck Congee (Cháo Vịt) is hearty with tender shredded meat and creamy texture. It can easily be cooked on the stovetop or in a pressure cooker.
Besides using duck to cook noodle soups (such as mi vit tiem and bun mang vit), Vietnamese people also like to cook congee with it. Congee, also called rice porridge, is particularly great when the weather is cold or when you are not feeling well.
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Compared to some other congees, such as chicken congee or fish congee, this duck version is more hearty. However, it is equally simple to cook.
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Ingredients
The main ingredients for duck congee are:
- duck: I like to use duck legs which have a combination of meat and bones. Bones will provide flavors to the congee. If you choose to use a whole duck, I recommend removing most of the skin; otherwise, it will be very fatty.
- rice: you can use all white rice or a blend of white rice and brown rice. With white rice, Japanese short-grain one will yield a creamier texture than long-grain jasmine rice.
- aromatics: garlic, ginger and scallion white.
- fresh herbs to serve: cilantro, scallion, and Vietnamese coriander (rau răm) are what I often use. Vietnamese coriander pairs really well with duck. In case you cannot find it, Thai basil and saw-tooth leaves also pair with duck. When we visited my sister in Denmark last year, she used her leftover Christmas roast duck to cook the congee and serve it with fresh tarragon, which turned out really good.
Related: duck legs are also great for roasting. You may also want to try this roasted duck legs with black pepper sauce recipe.
Cooking Methods
It is possible to cook this duck porridge either on the stovetop or in a pressure cooker (such as an Instant Pot). The congee will turn out creamy either way.
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Using a pressure cooker saves a bit of time, and you don’t have to tend to the pot regularly as with the stovetop method. However, cooking it on the stovetop allows you to control the texture of the meat to taste and remove excess fat if needed.
Regardless of which method you choose, you will still need to prepare the duck to remove any unwanted strong odor or gaminess. There are two ways to do this:
- parboil in boiling water briefly
- rub the duck with salt, crushed ginger and a bit of rice wine (or sake, white wine), then rinse
I like to serve chao vit with thinly sliced fresh herbs, julienned ginger, black pepper, and fried dough sticks (quẩy/youtiao – homemade youtiao recipe here) on the side. Some people like to sprinkle fried shallots on top.
Other Congee Recipes
I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on Facebook, Youtube, Pinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.
Source: https://en.congthucvatly.com
Category: Cook