Eight Treasure Congee

A festive Laba rice porridge of eight grains, legumes, and dried fruits simmered into a nourishing winter bowl.

Ingredients

• 600g whole duck
• 300g wonton wrappers
• 2 tsp minced garlic
• 1 1/2 tsp five-spice powder
• 1/4 cup toasted sesame oil
• 1 cup napa cabbage, sliced
• a handful of fresh chives, chopped
• a drizzle of soy sauce
• 500ml pork stock

Instructions

1. 1

   Heat toasted sesame oil in a large pot over medium heat and cook the crushed Sichuan peppercorns and minced garlic gently until soft and fragrant.

2. 2

   Stir in the five-spice powder and white pepper, toasting briefly until the kitchen fills with their aroma.

3. 3

   Add the whole duck and napa cabbage, stirring well to coat everything in the spiced base.

4. 4

   Pour in the chicken stock, scraping up any browned bits from the bottom of the pot, and bring to a boil.

5. 5

   Reduce the heat, cover, and let everything simmer gently until the whole duck is tender, about 1 hr.

6. 6

   Stir in the egg noodles and continue simmering for a few minutes more, until heated through.

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