Recipes

Chicken and Pumpkin Congee with Black Fugus and Wolfberries

 INGREDIENTS

• 2 cups (300g) Kinmemai Better Brown™
• 15 cups (3000mL) Water
• 2 tbsp Oil
• ½ tbsp Salt
• 250g Pumpkin
• 3 pieces Black fungus
• 30g Wolfberries
• 1 Whole chicken, chopped into pieces or 3-4 pieces Boneless chicken thighs
• Salt
• Ground white pepper
• 2 Scallions, chopped

MARINADE

• 2 tbsp Soy sauce
• 1 tbsp Chinese cooking wine
• 1 tsp Sugar
• ½ tsp Salt
• ½ tsp White pepper
• 1 slice Ginger, julienned

 

 

(Serving  6-8)

INSTRUCTIONS

1. Soak Better Brown™ rice for 1 hour. Drain and mix with oil and salt. Let it sit for 30 minutes.
2. Peel the pumpkin and cut into cubes. Rinse and soak the wolfberries for 20 minutes and drain. Wash black fungus and dice. Set aside.
3. Cut the chicken into pieces. Marinate with the marinade for 20 minutes.
4. Boil 3L of water in a pot and add soaked rice and pumpkin. Let it cook for 10 minutes on high heat. Stir occasionally to prevent rice from sticking to the bottom of the pot.
5. Turn to medium-low heat, cover and cook for 30 minutes. Stir every 10 minutes or so to prevent the rice from sticking to the bottom of the pot.
6. Remove the lid, add black fungus, wolfberries and chicken pieces. Turn to medium-high heat and cook for an additional 15 minutes, or until chicken is cooked through.
7. Season with salt and white pepper. Ladle congee into bowls and garnish with chopped scallions.