|1||cooked duck (you can buy them cooked from select Asian food stores|
|4 cups||chicken stock|
|4 cloves||garlic, chopped|
|8||thin slices root ginger|
|400g||Shanghai cabbage leaves, thinly sliced|
AdvertisementAdvertise with NZME.
- 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.