Millet and Sea Cucumber Congee is a classic nourishing porridge. The millet is cooked until thick and creamy, while the sea cucumber is bouncy and smooth. The sea cucumber is blanched first to remove any odor, and pumpkin puree is added for color and thickness. The “two boils, two rests” method creates a rich, creamy texture. A warm, savory bowl that’s deeply nourishing—perfect for breakfast or when your body needs a little care.
🌴 Ingredients:
· 1/2 cup millet (fresh, golden-yellow for the best aroma)
· 2-3 sea cucumbers (ready-to-eat, pre-soaked to save time)
· 1 small piece of pumpkin (steamed and mashed for color and thickness, optional)
🌴 Aromatics:
· 1 small piece of ginger (shredded)
· 1 section of scallion (cut into sections)
· 1 stalk scallion (chopped, for garnish)
· A small handful of goji berries (for garnish, optional)
🌴 Seasonings:
· 1 tbsp cooking wine (for blanching the sea cucumber)
· A pinch of white pepper powder
· A few drops of sesame oil (for finishing)
· Salt, to taste
🌴 Instructions:
- Prepare the Millet
Rinse the millet and mix with a little cooking oil. Let it sit for 10 minutes. ⚠️ Note: This makes the congee smoother and helps the grains bloom. - Prepare the Sea Cucumber
Thaw the sea cucumber, cut it open, remove the sand mouth and innards, and rinse well. Cut into thin slices or small pieces. Bring a pot of water to a boil with scallion sections, ginger slices, and cooking wine. Blanch the sea cucumber for 30 seconds, then drain. ⚠️ Note: Clean the sea cucumber thoroughly, removing the sand mouth. Blanching removes odors more effectively than marinating and keeps the texture bouncy. - Cook the Congee (Two Boils, Two Rests)
Pour plenty of water into a clay pot and bring to a boil. Add the marinated millet. Once it boils, turn off the heat, cover, and let it rest for 10 minutes. Bring to a boil again, then turn off the heat and rest for another 10 minutes. Finally, turn the heat back on, add the pumpkin puree, and simmer over low heat until the congee thickens. ⚠️ Note: The “two boils, two rests” method quickly creates a rich, creamy texture. Pumpkin puree adds a golden color and natural sweetness. - Add the Sea Cucumber
Once the congee base is ready, add the blanched sea cucumber slices and simmer for 3-5 minutes to infuse the congee with their flavor. ⚠️ Note: Add the sea cucumber at the end and cook for just 3-5 minutes, or it will become mushy. - Season and Serve
Add salt to taste and a pinch of white pepper. Turn off the heat, sprinkle with scallion and goji berries, and drizzle with sesame oil. Serve hot. ⚠️ Note: Add salt at the very end to keep the congee smooth.
💡 More Delicious Recipes:
If you enjoy this nourishing and comforting congee, you should also try my [Sliced Fish Congee] for another silky and soothing bowl.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Mix the millet with a little oil for a smoother congee. Blanch the sea cucumber to remove odors more thoroughly. The “two boils, two rests” method creates a rich, creamy texture quickly. Pumpkin puree adds color and natural sweetness. Add the sea cucumber at the end and cook for just 3-5 minutes. Add salt at the very end. White pepper and sesame oil are the soul of this dish—add them at the end for the best aroma.
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