Hearty Pumpkin Congee
Hearty Pumpkin Congee

Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, hearty pumpkin congee. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Hearty Pumpkin Congee is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Hearty Pumpkin Congee is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have hearty pumpkin congee using 15 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Hearty Pumpkin Congee:
  1. Get rice
  2. Prepare water
  3. Take chicken thighs
  4. Take pork for different texture
  5. Prepare small size pumpkin
  6. Make ready baby corn
  7. Prepare button portobellos
  8. Prepare shitake mushrooms
  9. Get White pepper
  10. Take Salt
  11. Make ready Pickled mustard, 榨菜
  12. Prepare Soy sauce
  13. Prepare Chicken oil or cooked oil
  14. Take Sesame oil
  15. Take Corn starch
Steps to make Hearty Pumpkin Congee:
  1. Wash and freeze rice. Yes, freezer to accelerate cooking afterwards. Can even make congee for dinner after a long day at work.
  2. Soak shitake mushrooms.
  3. Add 7 cups of water, and rice together. 1 teaspoon of salt. Bring to a boil.
  4. Turn heat down to rolling boil when covered (small opening to prevent boil over if tight lid). Boil for 40 minutes, stir occasionally, more so towards the end.
  5. Cut chicken thighs into long narrow strips, 3mm wide x thickness of the thigh. Marinate with soy sauce, white pepper and touch of sesame oil.
  6. Cut pork into 2x2mm strips, or mince. Marinate with salt, soy sauce, corn starch, touch of cooking oil.
  7. Cut pumpkin into 1/2 inch cubes. (Smaller if prefer to have more dissolved) Add to congee after 20 minute boil.
  8. Cut baby corn length-wise into 8ths, then in half.
  9. Cut shitake mushrooms, pickled mustard, and button portobellos mushrooms into thin strips.
  10. After boiling the congee for 40 minutes (20 with the pumpkin), or until desired consistency. Add baby corn, shitake, portobellos, and pickled mustard.
  11. Turn up the heat to a medium-high for a strong boil. Add meats and quickly separate for even cooking. The meats will stop the boiling but will reboil quickly from the high heat. Once reboil turn heat off and cover for 3 minutes.
  12. Dress with chicken oil or cooked oil. Salt and white pepper to taste. Serve hot!

So that is going to wrap this up for this special food hearty pumpkin congee recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!