Flavorful Kabocha Congee 🎃
🥣 Another cold and pouring rain day, it’s perfect to have this comfort congee for dinner 😋
In a cast-iron pot, drizzle
👉Cooking oil x 1 tablespoon
👉Minced Garlic x 5
👉Minced gingers x 7
👉Kabocha Squash / Pumpkin cut in cube size & remove the skin
👉Chicken thighs in bite sizes (marinate with soy sauce, mushroom umami, mirin & soy sauce)
👉Oyster mushroom x 4
👉Jasmine rice x 1.5 cup
👉Water x 2000ml (depends how consistency you want)
👉Soy sauce to taste
👉Sugar to taste
👉White pepper x a pinch
👉Celery x 4 stalks
👉Salt to taste
➡Add the oil, garlic & ginger and stir fry about 2 minutes.
➡Add in pumpkin, chicken thighs & mushrooms and cook another 2-3 minutes.
➡Then ready to add in rice & water. Close the lid.
➡Cook about 15-20 minutes with low-medium heat.
➡Add in seasonings & celery after the rice become congee.