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Ingredients
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Congee
Finish & Garnish
Method
Congee
- 1
Rinse millet under cold water until the water runs clear. Drain well.
- 2
- 3
Add millet to the pot and toast for 1–2 minutes, stirring to coat.
- 4
Pour in 7 cups water or low-sodium chicken stock. Submerge the chicken thighs in the liquid.
- 5
Bring to a gentle boil, then reduce heat to a simmer. Cook, partially covered, for 60–90 minutes, stirring occasionally, until millet has broken down into a thick porridge and the chicken is cooked through.
- 6
Carefully remove the chicken thighs. When cool enough to handle, shred the meat and discard bones and skin. Return the shredded chicken to the pot.
- 7
Season the congee with salt and white pepper. Drizzle in the sesame oil if desired. If too thick, thin with a splash of hot water or stock.
Finish & Serve
- 8
Serve with Garnishes
Ladle congee into bowls. Top with sliced scallions, toasted sesame seeds, cilantro, and a drizzle of chili oil or a pinch of chili flakes to taste.