This recipe is normally cooked with foxtail millet but I have used little millet instead. Millet with chicken was a dish that my grandpa used to prepare for us when we were little. Millet was found in plenty during our younger days. The recipe I’ve prepared today is inspired by my grandpa’s with a dash of my own. Always a healthy and delicious dish.
Prep time 20 mins / Cooking time 40 mins / Serves 6
1. Little millet - 300g
2. Perilla - 100g
3. Chicken - 1/2kg cut into medium pieces
4. Garlic - 50g to make a paste
5. Ginger - 30g to make a paste
6. East Indian arrowroot - 5/6
7. Chilli - 3/4 chopped
8. Salt - To taste
9. Water - As required for millet and 1 litre for chicken
1. Wash the little millets and soak in water for 1 hour.
2. Cook the soaked millets in a pressure cooker until cooked.
1. Toast perilla seeds in a pan until it is half done.
2. Ground/pound them until oil comes out from the perilla seeds (perilla seeds can be ground in a blender).
3. In a cooking pot, add water, perilla paste, ginger-garlic paste, salt, chili and cook for 10 minutes.
4. Add chicken, East Indian arrowroot and cook for 30 minutes on low flame.
5. Check for seasoning and remove from heat.
Serve hot with cooked little millet and assorted seasonal vegetables.
"Besides millet's various nutrient contents, I find its gluten-free properties extremely important as the majority of people today have gluten-related medical conditions. Substituting millet for other staple food in their daily eating habits is a healthier alternative. For millet's benefits to be made known widely it needs to be consumed on a much larger scale."