Dried Vegetable Congee with Roasted Duck Broth (菜乾粥 – Choy Gon Juk)

2013-09-28 10.24.18 2013-09-28 10.35.34 2013-09-28 13.41.51

Allow 2hrs for prep + cook time.


  • Bones of 1 whole roasted duck, quartered if not done for you (these were leftover from “roasted duck san choy bau” (refer to that post))
  • 1/2lb lean pork (sau yuk), cut into 5-6 chunks, marinated with 3 tsp salt for 3-4 days in the fridge
  • 1.75 cup rice, washed
  • ~2 plants of dried vegetables (菜乾) (half of what’s in the picture)
  • 2-3 slices ginger


  • Wash the dried vegetables with 2 rinses to get rid of the sand/dirt. Then soak it in a bowl of water for 15min.
  • Meanwhile, boil a medium pot of water. Then add in the duck bones and simmer for 30min.
  • Pour the veggie water into the pressure cooker, ensuring not to pour the sand at the bottom as well. Cut up the veggies into ~1″ pieces, either with scissors or a knife. Pour the remaining veggie water into the pot, again leaving the sand behind.
  • Transfer the big bones to a plate. Then skim the oil from the duck broth. Pour the broth through a sieve into the pressure cooker.
  • Add in the rice, veggies, salted pork, and ginger to the pressure cooker.
  • Turn it on to “Congee” and “Plus” time. It will take about 1hr to cook, and 30min to decompress.
  • On the stovetop, bring it to a boil again and reduce to low heat (~level 2) to simmer for 15min, stirring frequently with a wooden spatula, scraping the bottom. You may need to add ~3-4 cups of hot water to reach the desired consistency.
  • Give it a taste and add salt, if desired.
  • Serve with white pepper, to taste.


  • I did not add water to the pressure cooker to maximum so that the congee doesn’t boil and splatter onto the lid, making it harder to clean. This allows you to adjust the consistency on the stovetop as well.
  • Dried vegetables (菜乾) are actually bok choy so they tend to be cool/”leung”. Therefore, add ginger to the congee.
  • The leftover dried veggies can be stored in the freezer in a ziplock bag after wringing out the excess water.
  • The duck bones are optional, depending on whether you have them leftover from something else. Otherwise, just substitute with water, but add more pork or pork bones (~1lb in total).
  • You may also use roasted pork bones (siu ju gwut) instead. Do the same thing, making a broth first and skimming the oil, but you can put the pork bones into the congee as well after filtering out the small bones with a sieve.