Easiest Way to Prepare Tasty Hearty Pumpkin Congee

Without fail cooking ultimate Hearty Pumpkin Congee easy, fast, practical.

Good Evening every body, at this time you get present recipe Hearty Pumpkin Congee with 15 ingredients and 12 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 15 ingredients and 12 stages of easy cooking Hearty Pumpkin Congee.

Ingredients all Hearty Pumpkin Congee

1. Prepare 3/4 cup : rice.

2. Needed 7 cup : water.

3. Prepare 2 : chicken thighs.

4. Needed 200 g : pork for different texture.

5. Needed 1/2 : small size pumpkin.

6. Needed 5-6 : baby corn.

7. Needed 4-6 : button portobellos.

8. Needed 3 : shitake mushrooms.

9. Needed : White pepper.

10. Needed : Salt.

11. Prepare : Pickled mustard, 榨菜.

12. Prepare : Soy sauce.

13. Needed : Chicken oil or cooked oil.

14. Needed : Sesame oil.

15. Needed : Corn starch.

If all ingredients Hearty Pumpkin Congee it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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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