Pumpkin, Corn And Miso Congee

Ingredient

200g cooked jasmine rice
150g coarsely grated pumpkin
1 tbs finely grated ginger
1 head corn
500ml chicken stock
1 tsp sesame oil
Splash of Shaoxing wine
Soy and Pepper to taste

To serve
Fried shallots
Shredded spring onions
Toasted sesame seeds
Sliced long green chilli
Coriander

Method

Pop the pumpkin in a pot cover with chicken stock and wine, cook until soft.

Add the rice, then top up with enough stock to just cover, cut the kernels from the corn and add them along with the ginger. Cook for around 5 minutes.

Season with sesame oil, soy and pepper.

Garnish with shallots, spring onions, chilli, coriander and sesame seeds

Recipe by Darren Robertson