Instructions

1. Heat oil and butter in a heavy-bottomed pan.


2. Add the onion, ginger, garlic, and green chilies. Sauté on medium flame till light brown.


3. Add chicken cubes and cook until lightly browned.


4. Now add the soaked millet, sauté for a minute.


5. Add stock cubes and water, then stir well. (adjust water for desired consistency).


6. Bring to a boil, then reduce the heat, cover partially, and simmer for 25–30 minutes, stirring occasionally to prevent sticking.


7. Add hot water if a thinner, porridge-like consistency is preferred.


8. Season with pepper and adjust taste using patis (Filipino taste) or salt (Indian taste).


9. Cook until the millet is soft and the porridge becomes creamy.


10. Once the millet is soft and chicken is fully cooked, adjust seasoning if needed.


11. Garnish with spring onion or coriander leaves.


12. Top with boiled egg, red chili flakes, and squeeze fresh lemon or calamansi juice before serving.