A tale of two rice

I just had duck rice today. It’s like the anti-thesis of chicken rice. (I’m assuming braised duck and steamed chicken)

One is dark, one is white.

The chicken rice has a smooth feel and its sinfully good as each oily mouthful slides down your throat.

Duck rice, on the other hand has a rough texture. Each spoonful of dry, brown rice peppered with yam cubes punches you with its flavour.

Chicken meat is softer, easier to bite yet it’s flavour is too general. Duck is tougher and its skin refuses to be masticated, but the taste is strong, unmistakably duck-like.

The differences extend to the soup and chili. The soup for duck rice is as brown as the duck meat and its strong flavour tells you that it has gone through a lot to reach its present state. Chicken rice soup is clear, understated, almost like spring water. The sweet yet fiery chili for chicken rice is in deep contrast to the salty, slightly bitter chili of duck rice. Like a sword versus a grenade, one stabs you with intense spiciness while the other explodes your mouth with different taste sensations.

Who would win? I’m not sure, I would probably order both.