23 December 2012,21:00 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
2 hours

Preparation Method :

  • Place rice and water in a pan. Add scallops and tangerine peel. Bring to the boil over high heat.
  • Reduce heat, cover and simmer for 45 minutes.
  • Add roast duck and sherry. Cover and simmer for at least 1 hour, stirring occasionally and adding some water if the congee becomes too thick.
  • Remove tangerine peel and dried scallops, if desired.
  • Top with shallots and serve.


  • 250 grams uncooked rice
  • 2 liters water
  • 4 small dried scallops
  • 4 tablespoons dried prawns 
  • 2 small piece dried tangerine or orange peel
  • 1 roast duck, cut into bite-sized pieces
  • 2 tablespoons sherry
  • 4 tablespoons sliced shallots

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