Ingredients
| 1 | cooked duck (you can buy them cooked from select Asian food stores |
| 4 cups | chicken stock |
| 1 cup | water |
| 4 cloves | garlic, chopped |
| 8 | thin slices root ginger |
| 1½ | cooked rice |
| 400g | Shanghai cabbage leaves, thinly sliced |
Directions
- Remove the cooked duck flesh and shred to make 1½ cups.
- Place the carcass and scraps in a large saucepan and add the chicken stock, water, garlic and ginger. Cover and simmer for 25 minutes then strain.
- Return to the saucepan and add the rice. Simmer, stirring, for 2-3 minutes. Add the thinly sliced Shanghai cabbage leaves and shredded duck and simmer gently for 5 minutes.