Smoked duck porridge with century egg by Danny Yap

Smoked duck from Cold Storage
(Separate bones and meat)

About 2 cups rice padi (presoaked for 2hrs)

Coarsely break bones and boil them in 5 cups of water together with cloves of garlic and few slices of ginger. Boil for approximately 2hrs over medium heat.

Once done, remove bones, garlic and ginger. This will be your base.

Pour in the presoaked rice.

Shred the duck meat. And put half into cooking porridge to get more flavour from the smoked duck. Continue to cook till porridge is to the consistency you like.

Served individually top with shredded duck meat, century egg cubes and cut green onions.