Millet Congee with Chicken, Ginger and Shiitake

Winter weather can be nasty in Auckland but proper food always makes it better. Some dishes like this chicken, ginger and mushroom congee porridge will make you feel good even in stormy weather.

Congee is a classic Chinese breakfast dish. It is also a staple in many other countries, including Thailand, Indonesia and Japan. Congee is essentially a rice porridge made by boiling rice in a great deal of water until it breaks down into a pudding-like consistency.

I still remember how I tried congee first time, it happened during my travel to Bangkok, right on a famous Khao San Road. The aromatic savory rice porridge had been served with a century egg also known as preserved egg. It was shockingly delicious. Since when I felt in love with the savory rice porridge I cook it often at home, it’s so easy if you have a rice cooker or multi cooker.

Traditionally in China congee made of a jasmine rice. But there are another variation – millet congee. Millet, the ingredient from ancient China, is one of the “five grains” on Chinese tables and is the popular staple food for Northern China. Millet is rich in nutrition, it’s packed with protein, antioxidants, and nutrients.

Why I prefer millet congee rather than the rice one? Millet is a whole grain, it has a much less starch than a white rice, and the taste is great as well. For me millet congee is often my comfort food when I’m sick. It boosts digestion, soothes your stomach, thanks to ginger, and it can nourish the immune system, and even relieve inflammation.

Where to get millet? I usually buy it in Asian supermarket, such as the Tai Ping. You also can find millet in organic shops.

Millet Congee with Chicken and Shiitake

Recipe by Leno RegushCuisine: ChineseDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Simple and delicious Chinese-style chiken, ginger and mushroom porridge. There’s nothing simpler and more comforting than congee.

Ingredients

• 1/2 cup millet, washed, drained

• 3 cups chicken stock

• 5 small dried shiitake mushrooms, soaked in 1 cup of water

• 2 boneless skinless chicken thighs, sliced

• 2 teaspoons grated ginger

• 3 spring onions, white part only, chopped

• 1/4 teaspoon white pepper

• salt

• To serve

• toasted sesame oil

• chopped spring onion

• chilli oil (optional)

Directions

• Pressure cooked or rice cooker method: Combine all ingredients in pressure cooker (rice cooker: Multi cook setting), mix well. Add the shiitake mushroom with the soaking liquid. Slice the soaked mushrooms if needed.
  Cook for 20 minutes.
• Stove top method: combine all ingredients in sauce pan, bring to a boil. Turn the heat down to the low, cook for about 30 minutes stirring occasionally so the millet won’t stick to the bottom of the pot. The porridge is ready when the millet is tender.
• Divide the porridge between bowls. Drizzle with the toasted sesame oil, sprinkle with the chopped spring onion. Serve warm with a chilli oil. Enjoy.