Pumpkin Millet Congee with Chinese Yam and Soy Cured Eggs

Ingredients

• 1 cup millet, rinsed and drained

• 6 cups vegetable broth or water

• 1 cup pumpkin puree

• 1/4 cup shan yao (Chinese yam), peeled and diced

• 2 large eggs

• 2 tablespoons soy sauce

• 1 tablespoon honey

• 1/2 teaspoon red pepper flakes (adjust to taste)

• 1 cup mushrooms, sliced

• 1/2 cup onions, chopped

• 2 tablespoons olive oil

• Salt and black pepper to taste

• Fresh cilantro or green onions for garnish

Instructions

1. Rinse millet. Add to pan on medium heat with olive oil and lightly toast until fragrant. Remove from heat.

2. In a large pot, combine the toasted millet, shan yao, and vegetable broth (or water). Bring it to a boil, then reduce the heat to low, cover, and simmer for about 45 minutes to 1 hour, or until the millet is tender and creamy. Stir occasionally.

3. Soft boil the eggs by simmering them in hot water for 6-7 minutes. Then, transfer them to a bowl of ice water to cool.

4. Peel the eggs. Mix the soy sauce, honey, and red pepper flakes in a bowl. Carefully lower the eggs into the mixture and let them marinate for at least 30 minutes. We prefer overnight.

5. In a separate pan, heat olive oil over medium heat. Add the mushrooms and onions, sautéing until they become tender and slightly caramelized. Season with salt and black pepper to taste, or a five flavor spice blend for more depth.

6. Once the millet is cooked, stir in the pumpkin puree. Cook for an additional 5-7 minutes, allowing the flavors to meld.

7. Garnish with fresh cilantro or green onions. Serve hot

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