Recipe of Jamie Oliver Hearty Pumpkin Congee

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hearty pumpkin congee. It is one of my favorites food recipes. This time, I will 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 on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Hearty Pumpkin Congee is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. 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:

1. Prepare 3/4 cup rice
2. Get 7 cup water
3. Prepare 2 chicken thighs
4. Make ready 200 g pork for different texture
5. Take 1/2 small size pumpkin
6. Make ready 5-6 baby corn
7. Get 4-6 button portobellos
8. Make ready 3 shitake mushrooms
9. Get White pepper
10. Take Salt
11. Prepare Pickled mustard, 榨菜
12. Get Soy sauce
13. Make ready Chicken oil or cooked oil
14. Get Sesame oil
15. Take 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 is going to wrap it up for this exceptional food hearty pumpkin congee recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!