Hearty Pumpkin Congee. 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. Pumpkin dessert made in an Asian way, this Korean-Style pumpkin congee makes a great afternoon snack as well as a healthy breakfast with Cheerios. Hearty Pumpkin Congee

You can cook Hearty Pumpkin Congee using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Hearty Pumpkin Congee
  1. You need 3/4 cup of rice.
  2. Prepare 7 cup of water.
  3. You need 2 of chicken thighs.
  4. You need 200 g of pork for different texture.
  5. Prepare 1/2 of small size pumpkin.
  6. Prepare 5-6 of baby corn.
  7. You need 4-6 of button portobellos.
  8. You need 3 of shitake mushrooms.
  9. It’s of White pepper.
  10. It’s of Salt.
  11. Prepare of Pickled mustard, 榨菜.
  12. Prepare of Soy sauce.
  13. You need of Chicken oil or cooked oil.
  14. You need of Sesame oil.
  15. It’s of Corn starch.

The word 'congee' itself is a derivation of the Tamil word kañci or kanji. Try these healthy pumpkin recipes instead of your usual fall comfort food fare. In fact, pumpkin has many health benefits! That's why we've rounded up some of our favorite.

Hearty Pumpkin Congee step by step

  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 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 easy and healthy vegetable congee recipe is packed with fresh ginger. Korean Pumpkin Porridge (hobak-jook), or Chinese pumpkin congee- make this without the. Download Pumpkin congee stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos. Congee is the Chinese name for rice porridge but it is also known as okayu in Japan While congee is usually made on the stovetop, it can also be made in a slow cooker or.