Duck Gizzard Congee

Duck Gizzard Congee

　　Duck Gizzard Congee, a steamed dish, is characterized by its rich nutrition and soft, palatable texture. Cooking method: steaming. If chicken breast is used instead, steamed and then filled with chicken broth, it becomes Chicken Gizzard Congee. It is suitable for the elderly. As this dish originated from Chongqing’s Jiuyuan Snack Shop, it is also known as “Jiuyuan Duck Gizzard Congee.”

　　The cooked duck breast is shaped into semi-circles and then cut into square pieces, taking care not to disrupt the original form. The rehydrated sea cucumber is sliced into fingernail-sized pieces. Half of the small soup bowl is lined with the duck breast (skin side down) and the other half with sea cucumber. Then, blanched glutinous rice, coix seeds, gorgon fruit, and lotus seeds are added. A little broth is poured in, and the mixture is steamed until soft. icF

　　The bowl is then turned out onto a concave plate, and a little duck broth (with a pinch of salt and MSG added) is poured over to finish. icF

　　Key points: The duck meat must be soft and tender; the sea cucumber should be fully rehydrated; and the glutinous rice should be blanched with careful heat control to avoid undercooking. icF