The sweetness of pumpkin combined with the aroma of chicken is simply perfect for autumn! A single pot of this stew fills the kitchen with a warm, inviting fragrance. The pumpkin is soft and flavorful, the mushrooms and chicken legs are tender and juicy, and the savory sauce is absolutely divine with rice! 🍚 The recipe is simple, and the ingredients are common, making it an easy and comforting dinner to whip up on a busy day. ✔ Share this with those looking for autumn home-cooked inspiration, and let's cook the flavors of the season into our lives! 🥂
Materials
Super delicious with rice! Braised Pumpkin and Chicken Thighs 🍗 #AutumnFood #HomeCooking #PumpkinLoversRecipe
Cut boneless chicken thigh meat into bite-sized pieces, add rice wine, light soy sauce, oyster sauce, and pepper, and mix well.
Marinate for 20 minutes
Peel and cut the pumpkin into chunks; soak the dried shiitake mushrooms until soft and cut into small pieces; slice the ginger and garlic, and prepare the chopped scallions.
Heat oil in a wok, sauté ginger and garlic until fragrant.
Add chicken legs
Fry until slightly yellow
Add soybean paste, rice wine, salt, and sugar.
Stir-fry evenly
Add the pumpkin chunks and stir-fry briefly.
Add a small bowl of hot water, bring to a boil over high heat, then reduce to medium-low heat and simmer for about 15 minutes, or until the pumpkin can be easily pierced with chopsticks.
Finally, reduce the sauce over high heat, and sprinkle with chopped green onions before serving.
This dish combines the sweetness of pumpkin, the umami of shiitake mushrooms, and the tenderness of chicken, stewed to create a rich, savory flavor, perfect for the cooler autumn and winter seasons. 🍚
