Easiest Way to Prepare Speedy Hearty Pumpkin Congee

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Hearty Pumpkin Congee.

Hearty Pumpkin Congee - Laurie G Edwards

Hey everyone, I hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hearty pumpkin congee. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Recipe of Ultimate Hearty Pumpkin Congee

Hearty Pumpkin Congee is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look fantastic. Hearty Pumpkin Congee is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. 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. Get 3/4 cup of rice.
  2. Take 7 cup of water.
  3. Get 2 of chicken thighs.
  4. Prepare 200 g of pork for different texture.
  5. Prepare 1/2 of small size pumpkin.
  6. Take 5-6 of baby corn.
  7. Make ready 4-6 of button portobellos.
  8. Prepare 3 of shitake mushrooms.
  9. Prepare of White pepper.
  10. Make ready of Salt.
  11. Make ready of Pickled mustard, 榨?.
  12. Prepare of Soy sauce.
  13. Take of Chicken oil or cooked oil.
  14. Make ready of Sesame oil.
  15. Get of 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!.

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