Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, hearty pumpkin congee. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Hearty Pumpkin Congee is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Hearty Pumpkin Congee is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first 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:
- Take 3/4 cup rice
- Get 7 cup water
- Make ready 2 chicken thighs
- Prepare 200 g pork for different texture
- Take 1/2 small size pumpkin
- Get 5-6 baby corn
- Get 4-6 button portobellos
- Make ready 3 shitake mushrooms
- Take White pepper
- Make ready Salt
- Get Pickled mustard, 榨菜
- Take Soy sauce
- Get Chicken oil or cooked oil
- Get Sesame oil
- Take Corn starch
Instructions 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 this up for this exceptional food hearty pumpkin congee recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
