“I read that a millet porridge with sweet potatoes (and sometimes chestnuts) was a traditional dish in Northern China, and pulled together the proportions, method, and seasonings from a variety of sources. Have for breakfast or as a side dish. Congee is by definition mushy and bland, so be sure you are prepared for that if you make this. Everything in this is very good for you. I think you could use apples or pears instead of sweet potatoes.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse and drain the millet.
  2. Put all ingredients except honey and cooked sweet potatoes (if using) in a medium saucepan.
  3. Bring to a boil.
  4. Reduce heat to low and simmer, stirring often, until it forms a porridge- 1 hour or so.
  5. If you are using cooked sweet potatoes, add them at the end and stir until hot- this will yield a chunkier porridge; raw ones cooked for an hour pretty much dissolve.
  6. Turn off the heat.
  7. Stir in the honey.
  8. Ladle into bowls.

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