Easiest Way to Prepare Any-night-of-the-week Hearty Pumpkin Congee

Hey everyone, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, hearty pumpkin congee. It is one of my favorites. This time, I am going to make it a little 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 enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Hearty Pumpkin Congee is something that I have loved my whole life. They are fine and they look fantastic.

When east meets west, savoury pumpkin congee rice porridge with corn is born. So pumpkin congee is basically the perfect vegan alternative to classic chicken noodle soup. Congee is a very popular staple food in Chinese cuisine. It can be served as staples just like dumplings, steamed rice, Chinese bread and steamed buns.

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

The ingredients needed to make Hearty Pumpkin Congee:

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

Pumpkin is a delicious type of winter squash, native to North America and particularly In the US, pumpkin typically refers to Cucurbita pepo, an orange type of winter squash. This healthy pumpkin congee was a great result after a few times of testing and tweaking. Pumpkin itself is actually a relative nutrient powerhouse: "Pumpkins contain vitamin A and C. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel.

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!

Pumpkin itself is actually a relative nutrient powerhouse: "Pumpkins contain vitamin A and C. Congee or conjee (/ˈkɒndʒi/) is a type of rice porridge or gruel. The word 'congee' itself is a derivation of the Tamil word kañci or kanji. This easy and healthy vegetable congee recipe is packed with fresh ginger. Korean Pumpkin Porridge (hobak-jook), or Chinese pumpkin congee- make this without the.

So that’s going to wrap this up for this special food hearty pumpkin congee recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!