Recipe of Speedy Hearty Pumpkin Congee

Hello everybody, hope you’re having an incredible 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 will make it a little bit unique. This is gonna smell and look delicious.

Hearty Pumpkin Congee is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Hearty Pumpkin Congee is something which I have loved my entire life.

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

The ingredients needed to make Hearty Pumpkin Congee:

1. Make ready rice
2. Make ready water
3. Prepare chicken thighs
4. Make ready pork for different texture
5. Take small size pumpkin
6. Make ready baby corn
7. Get button portobellos
8. Make ready shitake mushrooms
9. Make ready White pepper
10. Take Salt
11. Get Pickled mustard, 榨菜
12. Get Soy sauce
13. Prepare Chicken oil or cooked oil
14. Prepare Sesame oil
15. Get 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’s going to wrap this up with this exceptional food hearty pumpkin congee recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at 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!