Chao Vit (Duck and Mung Bean Rice Porridge), No Added Refined Sugar

Method

1. Wash the duck in lightly salted water, then rinse it several times under clean water.
2. Put 3 liters water and the duck in a pot, cover and bring to a boil over high heat. Once it boils, lower to medium and cook for another 15 to 20 minutes until tender. Lift the duck out, let it cool, then chop into bite sized pieces.
3. Soak 50g mung beans in water for about 1 hour, then drain. Soak 70g rice for 2 hours, rinse it 2 to 3 times and drain. Trim the roots from the spring onion and chop it. Pick over the bean sprouts, rinse and drain.
4. Make the dipping sauce. Peel and slice the ginger, then pound it with 2 chilies. Transfer to a bowl and add 1/2 teaspoon MSG, 1/2 teaspoon seasoning powder, 2 tablespoons kOBE Monk Fruit Blend and 2 tablespoons fish sauce, then stir until dissolved.
5. Bring the duck poaching liquid back to a boil, add the soaked rice and mung beans, season with 1/2 tablespoon salt and 1/2 teaspoon MSG, cover and simmer for 10 to 15 minutes, then uncover and stir gently.
6. Cook over medium heat for another 20 to 25 minutes until the porridge is soft, taste and adjust the seasoning, then turn off the heat.
7. Put the bean sprouts in a bowl, ladle the porridge over them, scatter over the spring onion, arrange the duck on top and finish with ground pepper. Serve with the ginger fish sauce.

Tips

• Cooking the porridge in the duck poaching liquid keeps all the sweetness of the meat.
• Rice soaked for 2 hours and mung beans soaked for 1 hour soften far more quickly in the pot.
• Duck chopped after it has cooled completely gives neat pieces that hold together.
• Bean sprouts laid in the bottom of the bowl under the hot porridge stay crisp while cooking just enough.
• Pound the ginger with the chili in a mortar, since ginger chopped with a knife leaves the sauce without its warm heat.