Millet Congee
Cuisine: Chinese
Water is what defines Millet Congee, a home soup.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
362 kcal
Ingredients
- Millet
- Water (spring water is best)
Steps
- Put 100 g of millet in a bowl and rinse it lightly once (stir it with your hand and pour the water off; this just removes surface dust, so don't scrub it!!!)
- Bring the water to a boil; it must be fully boiling!!!
- When the water is at a rolling boil, add the millet to the pot. (A very important step that's easily overlooked)
- Stir so the millet doesn't stick to the bottom, and keep boiling over high heat for 6-10 minutes, stirring a few times in between.
- Turn down to medium and then low heat and simmer for 15-20 minutes with the lid slightly ajar; don't let the millet oil boil over. Keep stirring a few times so it doesn't burn on the bottom
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Notes
Millet congee is a common home-style porridge in northern China: smooth and silky, with a rich grain aroma, and the "millet oil" layer that forms on top is especially soothing for the stomach. It contains protein, fat, carbohydrates and carotene, and its vitamin B1 content is among the highest of all grains; it's easy to digest. It's very simple, even for beginners, and takes about 30-35 minutes from boiling the water to serving.
Estimated difficulty: ★★
Estimated calories: 362 kcal
Calculation:
- Millet 100 g
- Water (spring water is best) 2000 g
Use the above to calculate the amount of each ingredient you need.
- This is cooked in an ordinary pot (ready in just 30-35 minutes) and tastes best. A pressure cooker or rice cooker is easier but the result is not as good; use less water, usually 100 g millet + 1800 g water
- Only rinse the millet to remove surface dust; never over-wash it, or you'll lose the millet oil
- Remember: add the millet only once the water is boiling
- I don't like adding baking soda; I prefer the pure, natural aroma of millet