Duck Porridge

Had my workout last evening & by time i reached hm at nite, saw some braised duck meat which mum bought fm the market in the morning.
When i saw the duck meat, i had a sudden crave for duck porridge. Thus cooked tis dish late in the nite, even though i was very hungry, its worth the effort.
U noe normally when u purchase those ready braised duck fm the market, they normally comes with a pkt of duck sauce for u to dip or drizzle the meat. However, normally i find those awful.That's y i will always add some spices & my thick dark soy sauce to prepare my own version of gravy.

Ingredients;
1 cup rice
Hot water
Pinch of salt
1-2 drops oil
Braised duck meat pieces
Tianjin preserved cabbage (天津冬菜)
Spring onions
Dash of pepper

Gravy;
Duck sauce
Dark soy sauce
1 stick cinnamon
1 star anise
2 cloves
3 garlic
Water
Cornstarch water

Method;
-Shred duck meat into pieces.
-Chopped spring onions & preserved cabbage, set aside for garnish.
-Mix all ingredients for gravy(except cornstarch water) together.
-Bring to boil & simmer over medium heat for about 30mins.
-While gravy is simmering, cook porridge till grains almost broken.
-Stir in oil & salt, adding more water if required.
-When gravy is done, stir in cornstarch water slowly till it reaches the thickness u desires.
-When serving, scoop white congee in a bowl, top with shredded duck meat.
-Pour gravy over, garnish with spring onions, tianjin preserved cabbage & pepper.
-Enjoy!