Millet & Chicken Porridge / Congee / Broth

 

         This is a great comfort meal of Foxtail millet and chicken porridge. Wholesome and nutritious, this diabetic friendly dish is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish with some chopped coriander leaves, red chili flakes, boiled egg and lime wedges and enjoy. You may also drizzle some soy / chili / tomato sauce for added flavour. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

          

          The main ingredients in this recipe are mainly Foxtail millet and chicken. So it is a perfect blend of the two along with some chicken stock, onion, ginger and garlic. 

          Other varieties of millet can also be substituted according to individual preference. 

          This simple meal can never be so easy, as very few ingredients are required to prepare this amazing and healthy one-pot wonder.

• 1/4 cup Foxtail millet, soaked for 30 minutes
• 1/2 cup boneless chicken cubes
• 1 tbsp. oil
• 1 tsp. butter
• 1 onion, sliced
• 2 garlic cloves, chopped
• 1" ginger, chopped
• 1-2 green chilies, chopped
• 1/4 tsp. pepper powder
• 3 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• chopped coriander leaves, red chili flakes, lime wedges, boiled egg to garnish

          Heat oil and butter in a cooker. Add the onion, ginger, garlic and green chilies. Sauté till light brown.

          Now add the soaked millet, chicken cubes, stock cube, pepper powder and water. (Water can be adjusted according to the consistency desired).

          Pressure cook for 10 minutes in a low flame after the first whistle. Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, chili flakes, boiled egg and lime wedges. You may also drizzle some chili / tomato sauce for added flavour.

                      Heat oil & butter in a cooker. Add onion, ginger, garlic & green chilies. 

                      Sauté till light brown.

                                Add soaked millet, chicken cubes, stock cube, pepper powder

                                  and water. 

                             Pressure cook for 10 minutes in a low flame after the first whistle.

                       Serve it hot, garnished with chopped coriander leaves, chili flakes, 

                       boiled egg and lime wedges.