Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, hearty pumpkin congee. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hearty Pumpkin Congee is one of the most popular of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Hearty Pumpkin Congee is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook hearty pumpkin congee using 15 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Hearty Pumpkin Congee:
- Get 3/4 cup rice
- Make ready 7 cup water
- Prepare 2 chicken thighs
- Make ready 200 g pork for different texture
- Prepare 1/2 small size pumpkin
- Get 5-6 baby corn
- Prepare 4-6 button portobellos
- Make ready 3 shitake mushrooms
- Take White pepper
- Get Salt
- Get Pickled mustard, 榨菜
- Take Soy sauce
- Get Chicken oil or cooked oil
- Get Sesame oil
- Prepare Corn starch
Steps to make Hearty Pumpkin Congee:
- Wash and freeze rice. Yes, freezer to accelerate cooking afterwards. Can even make congee for dinner after a long day at work.
- Soak shitake mushrooms.
- Add 7 cups of water, and rice together. 1 teaspoon of salt. Bring to a boil.
- 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.
- 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.
- Cut pork into 2x2mm strips, or mince. Marinate with salt, soy sauce, corn starch, touch of cooking oil.
- Cut pumpkin into 1/2 inch cubes. (Smaller if prefer to have more dissolved) Add to congee after 20 minute boil.
- Cut baby corn length-wise into 8ths, then in half.
- Cut shitake mushrooms, pickled mustard, and button portobellos mushrooms into thin strips.
- After boiling the congee for 40 minutes (20 with the pumpkin), or until desired consistency. Add baby corn, shitake, portobellos, and pickled mustard.
- 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.
- Dress with chicken oil or cooked oil. Salt and white pepper to taste. Serve hot!
So that’s going to wrap it up with this special food hearty pumpkin congee recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
