Chicken Head Rice Pumpkin Congee

Chicken Head Rice Pumpkin Congee

1. Thaw the frozen chicken head rice in advance, wash it, and drain off the water.

2. The pumpkin is peeled and seeded, washed and cut into small pieces, the size of mahjong.

3. The AH pot comes with a measuring cup to take half a cup of glutinous rice, wash it and drain away the water.

4. Put the glutinous rice into the maifan stone pot and add clean water to correspond to the water level of the "thick porridge".

5. Put the pumpkin in the maifan stone pot, and then put it in the AH pot.

6. Click the "Porridge/Soup" button to select the porridge mode, and then press the "Start" button.

7. When the countdown has 10 minutes left, stir it with chopsticks.

8. Pour the chicken head rice.

9. Add appropriate amount of sugar and continue to cook for about 10 minutes.