Pumpkin Millet Congee with Chinese Yam and Soy Cured Eggs
Instructions
Rinse millet. Add to pan on medium heat with olive oil and lightly toast until fragrant. Remove from heat.
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.
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.
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.
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.
Once the millet is cooked, stir in the pumpkin puree. Cook for an additional 5-7 minutes, allowing the flavors to meld.
Garnish with fresh cilantro or green onions. Serve hot