Recipe of Ultimate Hearty Pumpkin Congee

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, hearty pumpkin congee. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Hearty Pumpkin Congee is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Hearty Pumpkin Congee is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have hearty pumpkin congee using 15 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Hearty Pumpkin Congee:

1. Prepare 3/4 cup rice
2. Prepare 7 cup water
3. Take 2 chicken thighs
4. Take 200 g pork for different texture
5. Get 1/2 small size pumpkin
6. Get 5-6 baby corn
7. Get 4-6 button portobellos
8. Prepare 3 shitake mushrooms
9. Get White pepper
10. Take Salt
11. Make ready Pickled mustard, 榨菜
12. Take Soy sauce
13. Prepare Chicken oil or cooked oil
14. Take Sesame oil
15. Get Corn starch

Instructions 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’s going to wrap it up for this special food hearty pumpkin congee recipe. Thanks so much for your time. I’m sure that you can make this at home. There is 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, colleague and friends. Thanks again for reading. Go on get cooking!