Millet Congee

I love millet. It's a great substitute to rice once in a while. It's healthy, a good energy and protein source... BUT I did read somewhere that like everything that we eat, we should always do so in moderation.

Usually when I'm sick I eat congee. If you're like me and you like the rice to be soft, you know how long it takes for the rice to boil before they soften up. Plus when you're sick, even watching the stove can be hard. Millet cooks and softens quite fast. So that's what I eat when I'm sick. I boil up a huge pot of water with millet and that's my three meals for the next few days. Pathetic, I know... but when you live by yourself and you're ill, you just have to make do :(

When I'm ill I usually use a normal metal pot; however, I prefer to use clay pots. Especially when making something where I want the flavour to be retained best. Claypots are best when you wish to retain nutrients and it has even heating. There are many different dishes you can make with claypots and they are versatile in the sense where they can be over the gas stove or in the oven.
I just wish I had a bigger claypot.

Ingredients:

Millet
Chicken Stock 
Bak Choy (or any other vegetables you would like eg. broccoli)
Shao Xing Wine
Chicken breast pieces

• Step 1, in the pot (clay or metal) add in the chicken stock and boil

• Step 2, cut up the vegetable and throw in the stem parts into the pot to cook. Cover the pot. 
• Step 3, when the stems are of a different shade of green and are partially cooked, add in the millet (read the below) and the leafy parts of the vegetables. Cover the pot. (ensure there is enough liquid)

Okay, this step is up to you whether you want to throw it in from the start, in the middle or when it boils. There are many many many methods cooking millet and rice. Be it whether you like to use the rice cooker, you like to cook it manually and whether you like to allow it to steam for a while before eating it. It all depends on personal taste. However in this case, since you're eating the millet with soup, I don't think it really makes a difference. 

• Step 4, when the millet has turned a slight translucent colour, add in a tablespoon of Shao Xing wine, mix and add in the chicken. Cover the pot. 
• Step 5, when everything is cooked, it's time to eat!

The important part of the dish is the chicken stock which is where the dish mainly gets its flavour from. Shao Xing wine is used to give that extra depth and flavour to the dish. You can even add carrots and mushrooms if you want to this dish. It's really up to you :)

Hugs for everyone~ Nomz away!