Sea Cucumber Congee with Millet

Enjoy the Sea’s Bounty – Sea Cucumber Congee with Millet

The flesh of the sea cucumber – soft and tender, rich in flavor, and filled with nutrients – is often used by Cantonese to make soup and congee. In this sea cucumber congee with millet, millet is first added to soup stock to make into a congee for a fresh flavor. The millet’s natural thickness compliments the freshness of the sea cucumber. It may be light, but it is by no means lacking in flavor. Add shredded ginger to taste and cook for a congee that is soft and mild, with a fresh, salty flavor and a pure aroma that comes to the fore.

Nutritional effects

This congee heals the kidneys and increases vitality, supporting the blood and moistening dryness. It is suitable for those with deficiencies of blood and vitality, premature graying of the hair and beard, memory problems, and poor nutrition, and those suffering from weakness after illness or childbirth. Eating it frequently can improve immunity, relieve fatigue, and aid one’s complexion.

Fresh Chinese Sea Cucumber Congee With Millet

Ingredients

1/4 cup (50 grams) millet
3.5 ounces (100 grams) sea cucumber
goji berries to taste
soup stock as needed

Seasonings

salt
ground white pepper
shredded ginger
chopped scallions

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Wash the millet and soak in fresh water for 30 minutes. Soak the sea cucumber in fresh water, remove the innards, rinse clean, and cut into small pieces. Wash the goji berries.

Put the appropriate amount of water in a pot and bring to the boil. Then add the millet, cook for 2-3 minutes, and remove with a strainer.

Add the millet back into a pot, then add the soup stock and cook until softened.

Tip: The millet is trained after cooking in order to make sure the soup is fresher. Adding it to the soup stock after and cooking it separates the millet grains and allows them to absorb the flavor of the stock.

Add the sea cucumber, shredded ginger, and goji berries. After bringing to the boil, allow to cook for five minutes. Add salt and white pepper to taste, then sprinkle chopped scallions.