Chikan Duck Congee

Chikan Duck Congee

　　Chikan Duck Congee

　　People in Guangdong love congee, so there is a rich variety of types and cooking methods. In Kaiping, crucian carp congee and duck congee from Chikan Town are especially famous and popular.

　　Currently, there are many congee shops in Kaiping that specialize in crucian carp congee, most of which are concentrated along Shuguang Road. Some of these congee shops are very large and particularly bustling with business, which shows just how popular crucian carp congee is in Kaiping. The method of making this congee is not complicated, with high-quality refined rice and fresh crucian carp as the main ingredients. During cooking, the rice is first placed in an earthen basket to cook until soft and mushy, then the crucian carp and other seasonings are added and quickly blanched briefly. This congee stands out for its smooth texture and delicious, savory fish flavor, making it a top-tier congee dish. The crucian carp is also steamed until just cooked and then drizzled with Kaiping’s specialty “Weijixian” soy sauce, which is extremely flavorful, leaving a lingering umami aftertaste.

　　Chikan Town in Kaiping has long been home to many delicious foods, and duck congee is one of them. Due to its exceptional taste, it often attracts many residents from downtown Kaiping who make the trip specifically to Chikan to enjoy it. In making duck congee, aside from using high-quality refined rice, the selection of the duck is also very particular—the age and fat-to-lean ratio of the duck must be just right to ensure tender, non-greasy meat. During cooking, the refined rice is simmered in an earthen basket until almost done, then semi-cooked and sliced duck meat is added and cooked together until fully done. This congee retains the natural aroma of the duck meat, has a refreshing taste, and is suitable for all ages.