Millet is a nutritious, alkalising gluten-free ‘grain’ which has been part of man’s diet for thousands of years. It seems to have been domesticated since Neolithic times among the foothills of the Taihang mountains, Hebei. Known as a healing food in Traditional Chinese Medicine, it is very low in allergens, easily digestible, and acts to heal and protect the digestive system. This makes it particularly suitable for women during confinement, young children and the elderly.
Free-range organic chicken are able to move freely in the sunlight and fresh air resulting in healthier birds. Organic feed means that the meat is also GMO-free and hormone free. Here in combination with pumpkin & chicken, the millet porridge makes a nourishing meal to support kidney qi, stomach yin deficiency, and spleen qi deficiency, while helping to clear heat and transform phlegm in the lung.
Credits: Ceri, Zenxin master chef
Preparation: Overnight soak + 5 mins
Cooking time: 40 mins
Total: 45 mins
- 200g organic hulled millet
- 1.5 litres filtered water
- 200g organic free range chicken
- 200g organic orange sweet potato
- Soak the millet overnight to help remove and break down the phytic acid.
(This also shortens the cooking time and makes it even more digestible.)
- In the morning rinse and drain off the excess liquid through a fine sieve.
- Add into the Thermomix bowl or chosen saucepan.
- Top up to the 1.5 litres mark with filtered water.
- Bring to the boil and let simmer for 40 mins.
(TX Timer 40 mins, temp 100°C and speed 1 reverse)
- Rinse the chicken, dry and beat to get an even thickness.
- Steam the chicken for 20 mins.
- Peel the pumpkin, chop into small cubes and add to millet after 30 mins.
- Remove the chicken from the steamer and tear into shreds.