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.

Arroz Caldo (Filipino style Porridge / Congee)

 

          This is a classic Filipino style comfort food that is a Chinese inspired recipe with a Spanish name. It is a healthy one pot meal that is simply divine, heart warming and is just perfect for a cold wintry night. 

          Garnish as desired with your favorite toppings and enjoy. I served mine with some chopped spring onion, coriander leaves, fried garlic, red chili flakes, boiled egg and a dash of lime. So check out the step by step pictorial recipe to prepare this soul satisfying yummy porridge / congee. 

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

          Wholesome and nutritious, this porridge is typically served as breakfast for a much needed energy. However, it can also be enjoyed for brunch, snack or as a light dinner, especially when you are sick. 

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

          Typically, glutinous rice is used in this recipe. However, I added some basmati rice as the former was unavailable. You may also make use of small grain rice as an alternative. 

          Finally, I would like to mention that 2 chicken stock cubes can be added along with water as a substitute for chicken stock. 

• 1 cup boneless chicken, cubed
• 1/2 cup rice
• 3 tbsp. oil 
• 1 onion, chopped
• 8-10 garlic cloves, chopped
• 1 tsp. ginger, chopped
• 1/4 cup spring onion (white part), chopped
• 1/2 tsp. pepper powder or to taste
• 4 cups chicken stock 
• 1 tbsp. spring onion, chopped
• few coriander leaves
• pinch of red chili flakes (opt)
• boiled egg for each serving
• lime wedges

          Heat 1 tbsp. oil in a pan and fry 3/4 of the chopped garlic till golden brown in colour. Drain and keep aside.

          Heat remaining oil and sauté the ginger, garlic and onion till light brown. Now add the chicken and stir fry for 2-3 minutes on a high flame. 

          Then add the soaked rice and sauté for 2 minutes. Add pepper powder and chicken stock.

         Bring it to a boil and simmer, covered on a low flame till the porridge is thick to a desired consistency. Be sure to stir at intervals.

          When done, spoon in individual bowls and serve, garnished with a boiled egg, fried garlic, chili flakes, spring onion, coriander leaves and a dash of lime. 

                       Heat 1 tbsp. oil & fry 3/4 of the chopped garlic till brown. Keep aside.

                     Heat remaining oil and sauté the ginger, garlic & onion till light brown. 

                                 Add the chicken & stir fry for 2-3 minutes on a high flame. 

                                  Then add the soaked rice and sauté for 2 minutes. 

                                  Add pepper powder 

                      and chicken stock. Bring it to a boil & simmer, covered on a low flame 

                 till the porridge is thick to a desired consistency. Stir the contents at intervals.

                     Spoon in individual bowls & serve, garnished with a boiled egg, fried garlic, 

                     chili flakes, spring onion, coriander leaves & lime wedges. 

Brown Rice & Chicken Congee / Porridge

          This is a great comfort meal of brown rice and chicken congee with some nuts thrown in. Wholesome and nutritious, you can enjoy it anytime of the day. This simple meal can never be so easy, as very few ingredients are required to dish out this amazing and healthy one-pot wonder.

          Garnish as desired with your favorite toppings and enjoy. I served with some chopped coriander leaves, fried onion, red chili flakes, boiled egg and lime wedges. You may also drizzle some soy / chili / tomato sauce for added flavor. So check out the step by step pictorial recipe to prepare this soul satisfying yummy meal. 

• 1/3 cup brown basmati rice, soaked for 2-3 hours 
• 3/4 cup chicken cubes
• 6 cups water
• 1-2 chicken stock cube
• salt to taste (opt)
• 1 tbsp. chopped almonds
• 1 tbsp. chopped pistachios
• chopped coriander leaves, fried onion, red chili flakes, lime wedges, boiled eggs to garnish

          In a pan, add the rice, chicken, almonds, pistachios, chicken stock cube, salt and water. 

          Bring it to a boil. Cover and simmer for 35-40 minutes or till the rice turns soft and mushy. Keep mashing it with a masher at intervals to get a smooth consistency. 

          (Water / stock may be adjusted according to the consistency desired).

          Ladle into individual bowls and serve it hot, garnished with chopped coriander leaves, fried onion, chili flakes, boiled egg and lime wedges. 

          You may also drizzle some chili / tomato sauce for added flavour.

                    In a pan, add rice, chicken, almonds, pistachios, chicken stock cube & salt.

                     Add 6 cups water & simmer for 35-40 minutes or till rice turns soft 
                     and mushy. 

                     Keep mashing it with a masher at intervals to get a smooth consistency.

                                  Ladle into individual bowls.

                  Serve, garnished with chopped coriander leaves, fried onion, chili flakes, 
                  boiled egg & lime wedges. 

                           You may also drizzle some chili / tomato sauce for added flavor.