A plain millet congee

Congee is the English name for a grain porridge widely called zhou in Mandarin. A rough pronunciation of zhou is “joe.” Households make it thick or thin, with rice or with other grains. Millet has a long history as a staple in northern China. This version is a plain beginner bowl, not an official dish of any region and not a medicinal recipe.

Ingredients for one bowl

• 45 g hulled millet, about a quarter cup, rinsed.
• 480 ml water, about two cups. Add a splash more if you want it thinner.
• A small pinch of salt.
• Optional: one teaspoon of chopped scallion, stirred in at the end.
• Optional: one egg, cooked in a separate pan until both the white and the yolk are firm, then sliced on top.

Method

1. 1RinseWash your hands. Rinse the millet in a sieve until the water runs mostly clear. Pick out any grit.
2. 2SimmerPut the millet and water in a small pot. Bring it to a boil, then lower the heat to a gentle simmer. Leave the lid slightly ajar.
3. 3StirStir now and then so the porridge does not stick. Cook for 20 to 25 minutes, until the grains are soft and the spoon meets a little resistance. Add water if it thickens more than you like.
4. 4FinishAdd the salt. Add the scallion if you are using it. If you add an egg, cook it separately until the white and yolk are both firm. This beginner bowl does not use a runny yolk.

Leftovers

A common food-safety practice is to refrigerate leftovers within two hours, keep them cold, and reheat them until steaming hot. Use them within a day or two. When in doubt, throw the porridge out. Do not taste food to decide whether it is spoiled.