Chinese Pumpkin Porridge
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
2
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Calories
291 kcal
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Course
Main Course, Breakfast
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Cuisine
Chinese
Chinese Pumpkin Porridge
Description
This porridge begins with slow-cooked jasmine rice, which forms a soft and creamy base after about 40 minutes of cooking. Dried scallops are soaked to release flavor-enhancing compounds and added along with kabocha squash, which imparts natural sweetness and a velvety texture. A gentle simmer in chicken stock allows the ingredients to meld, creating a hearty yet delicate flavor profile.
Optional fish that has been marinated and coated with cornflour can be added later for additional protein and mild flavor. The porridge can be garnished with spring onion for freshness, but coriander is generally avoided. The resulting dish is lightly seasoned with Shaoxing wine, salt, and a touch of sugar, maintaining its subtle balance.
Alternative cooking methods for the pumpkin include steaming or microwaving to save time, with blending options available for a smoother texture. Variations can include adding mushrooms or using different seafood. The porridge’s consistency can be adapted by adding more liquid to suit preferences. It serves well as a warm, nourishing breakfast or dinner option.
Ingredients
- 0.26 oz jasmine rice 120g) This makes about 4-5 (Chinese) bowls of porridge, so I've indicated it as serving 2 people but of course it depends on how much you eat and how many side dishes you serve, Thai
- 2 dried scallops Rinse gently then soak in ½ Cup of hot water for 30 minutes. Add the soaking water to the pot too. If you don't have any, try some of these dried scallop substitutes, or conpoy
- 4 cups chicken stock Add more chicken stock/ water at the end if you prefer a more watery porridge. Substitute: 1 chicken bouillon cube mixed in 4 Cups of hot water.
- 0.77 lb kabocha squash 350g) You can substitute this with regular pumpkin or store-bought pumpkin puree to make cooking quicker. Pumpkin puree will not need to be boiled for as long as the cubed kabocha!, Japanese variety
- 0.5 lb garoupa 226g) Optional. You can also substitute with other types of white fish, prawns. or crabmeat. If you use canned abalone, feel free to add up to 5 Tablespoons of the abalone brine to the soup, fillet
- 1 spring onion Optional Garnish. Coriander not recommender.
Fish Marinade
- ½ teaspoon salt Or to taste.
- ½ teaspoon sugar Note: even if not adding fish, add this directly to the chicken pumpkin porridge.
- ½ teaspoon soy sauce Use tamari if on a GF diet. Note: even if not adding fish, add this directly to the chicken pumpkin porridge, light
- ½ tablespoon cornflour Do not add this to the porridge if not adding fish!
Seasoning
- 1 tablespoon Shaoxing wine Substitute: sherry, Chinese
- salt to taste
Instructions
- Cook rice as per normal in a rice cooker (or stove if that's your usual.) This will take about 40 minutes in a rice cooker. (Note that the pumpkin only requires 10 minutes or so of boiling to be cooked FYI so don't start boiling just yet.)
- At the same time, rinse then soak your dried scallops in ½ Cup of hot water to soften (covered.) Don't wash off all the white powder you see on the scallops- these are usually the "umami" bits!
- If using fish- optional as I've tested without it and the porridge is still very tasty- marinate them now in the sugar, light soy sauce, salt and cornflour. After marinating for 30 minutes (in the fridge), slice the fish thinly and set aside if not using yet.
- 15-20 minutes before you want to serve your meal, bring a pot of chicken stock to the boil. Add the pumpkin cubes and dried scallops, along with the soaking water. (If your pumpkin has already been steamed or microwaved, lower to a simmer before adding the pumpkin and stirring till well-mixed.) Boil for about 10 minutes or till the pumpkin is soft enough to pierce with a fork.
- Lower the heat to a simmer and, if using, add the fish now to poach till cooked. If not using fish, add the same quantity of soy sauce and sugar to the porridge (as per the marinade.)
- Add the shaoxing wine and cooked rice. Stir, taste and season with salt if necessary. (If you are using unsalted homemade chicken stock, salting is crucial here.)
- Garnish with spring onions before serving.
Notes
- Pumpkin can be steamed, microwaved, or pureed to shorten preparation time or change texture.
- For smooth porridge without pumpkin chunks, blend cooked pumpkin and chicken broth before adding fish.
- King oyster mushrooms can be added sliced if desired.
- Excess dried scallops can be used in other Chinese recipes.
- Nutrition info is approximate and dependent on ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 36g | 72% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 60mg | 20% |
| Sodium | 933mg | 39% |
| Potassium | 1421mg | 30% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 2448IU | 49% |
| Vitamin C | 23mg | 26% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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