Recipe of Super Quick Hearty Pumpkin Congee

Hearty Pumpkin Congee Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

When east meets west, savoury pumpkin congee rice porridge with corn is born. It's thick, it's creamy, and it screams fall comfort!

Here is the best “Hearty Pumpkin Congee” recipe we have found until now. This will be really delicious.

Ingredients of Hearty Pumpkin Congee

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

This pumpkin millet porridge is comfort in a bowl.Flavored with pumpkin puree and easy-to-find spices, the millet porridge is great for any meal.Thank you to Bob's Red Mill for sponsoring this post!Now that the weather is getting colder, I have been craving warm savory porridges for breakfast.

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!.

Not wanting to cook something extravagant, I decided to cook us a pot of hearty delicious porridge for dinner on Tuesday.Found a section of pumpkin in my fridge and thought it might be a good idea to cook pumpkin porridge.Delicious and so colorful for these cloudy fall days.

Smooth, creamy, hearty and warming, this pumpkin porridge is a quick and easy, make ahead, ready when you are breakfast. vegan + gluten free I want to talk with y'all about buckwheat groats this week.Add oats and water to large saucepan and bring to a boil.Add the pumpkin, potatoes, and carrots, along with the vegetable stock.Cover and simmer until the vegetables are soft.Purée the the soup with a blender (a hand blender works best).