Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, hearty pumpkin congee. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Hearty Pumpkin Congee is one of the most favored of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Hearty Pumpkin Congee is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 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. Take rice
2. Take water
3. Make ready chicken thighs
4. Get pork for different texture
5. Take small size pumpkin
6. Take baby corn
7. Take button portobellos
8. Get shitake mushrooms
9. Make ready White pepper
10. Make ready Salt
11. Take Pickled mustard, 榨菜
12. Get Soy sauce
13. Make ready Chicken oil or cooked oil
14. Take Sesame oil
15. Get 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!

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