Friday, November 5, 2010

Pumpkin And Turkey Congee

Pumpkin And Turkey Congee
There will be with no doubt leftovers, turkey , bones and all and these bones are the best for stock which will be used for the congee. Sweet Potato/Yam is added quite often in Hokkien homes but i added pumpkin and it was just as delicious.

1 cup rice
1/4 cup glutinious rice
1 cup shredded Turkey
Stock - made from turkey bones - put bones in pressure cooker, top with enough water and pressurized for 20 - 30 minutes
3 cups pumpkin - skinned and diced into 1 inch pieces
a few slices of fresh ginger
salt and pepper to taste

METHODPumpkin And Turkey Congee
Put rice and glutinious rice in the rice cooker, top with enough stock about 4 cups and press cook.
For cantonese type which is smooth and rice is all disintergrated, whisk and stir as often as possible and keep on adding a little stock or water.
For more grainy congee, just stir to prevent burning at the bottom.
Add in pumpkin and slices of ginger, continue to cook until pumpkin is fork tender.
Add in turkey and adjust the taste with salt and pepper.

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