Roast Duck Congee in Teochew Style

Ingredients:

1 portion of duck/meat bones
150g Cooked rice
1000ml of water
50g of Shredded Roast Duck (separate into 2 portions)
5g of Chopped Spring Onion
15g of Grated Pickled Green Mustard
10g of Cooked Salted Duck Egg (cute into cubes)
Soy Sauce, Salt and Pepper to taste

Instructions:

1) Boil water in a pot, then add in cooked rice and bones. Simmer with high heat for about 15 minutes till it turns into congee.

2) Removes bones (if added previously) and add the left over portion of shredded duck we prepared before with some salted duck egg. Cook for another 1 minutes, then add some soy sauce, salt & pepper to taste.

3) Serve when its hot and garnish with some pickled green mustard and chopped spring onion.

Recommendations:

1) Congee is an easy dish to prepare.
2) To avoid wastage, leftover roast duck can be used as ingredients.
3) The way of cooking salted duck egg is the same as hard boiled egg. Boil egg in the hot water until it cooked.