Hearty Pumpkin Congee. Great recipe for Hearty Pumpkin Congee. Traditional Chinese congee is always one of my favorite dishes. Addition of pumpkin makes this dish even more suiting for when the weather is turning cold.

Add the corn meal stirring well and keep stirring from time to time. This warming Korean porridge is a celebration of fall produce, loaded with winter squash, chestnuts, sweet potatoes, jujubes, and beans. The squash traditionally used is a large old one called neulgeun hobak in Korean, but it can be difficult to find; butternut squash works well as a substitute. You can have Hearty Pumpkin Congee using 15 ingredients and 12 steps. Here is how you cook it.

Ingredients of Hearty Pumpkin Congee

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

It's delicious hot on a winter day, but can also be eaten at room temperature, and is equally. Millet is a great for making porridge because it breaks down when you cook it for long enough. In this millet porridge recipe, I added pumpkin puree to give the porridge subtle sweet flavor. The pumpkin also thickens the porridge, giving it a nice creamy consistency.

Hearty Pumpkin Congee step by step

Wash and freeze rice. Yes, freezer to accelerate cooking afterwards. Can even make congee for dinner after a long day at work..
Soak shitake mushrooms..
Add 7 cups of water, and rice together. 1 teaspoon of salt. Bring to a boil..
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..
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..
Cut pork into 2x2mm strips, or mince. Marinate with salt, soy sauce, corn starch, touch of cooking oil..
Cut pumpkin into 1/2 inch cubes. (Smaller if prefer to have more dissolved) Add to congee after 20 minute boil..
Cut baby corn length-wise into 8ths, then in half..
Cut shitake mushrooms, pickled mustard, and button portobellos mushrooms into thin strips..
After boiling the congee for 40 minutes (20 with the pumpkin), or until desired consistency. Add baby corn, shitake, portobellos, and pickled mustard..
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..
Dress with chicken oil or cooked oil. Salt and white pepper to taste. Serve hot!.

Furthermore, the pumpkin puree also gives the porridge a beautiful orange hue. Smooth, creamy, hearty and warming, this pumpkin porridge is a quick and easy, make ahead, ready when you are breakfast. vegan + gluten free This post may contain affiliate links. See my Affiliate Disclosure for more information. You can add sweet potato chunks and jujube red dates to the congee while it's cooking, for natural sweetness and texture. Other suggested add-ins are goji berries, lotus seeds, cubed pumpkin, squash, etc.