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A bowl of creamy sweet potato millet congee with egg ribbons and goji berries.

Sweet Potato Millet Congee with Egg and Goji Berries

A creamy, comforting Chinese-style breakfast congee made with hulled millet, sweet potato, beaten egg, and goji berries. Ready in about 20 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 3
Course: Breakfast
Cuisine: Chinese-Inspired
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3/4 cup hulled millet
  • 1 medium sweet potato about 8 oz, peeled and cut into 1/2-inch cubes
  • 6 cups water
  • 1 large egg beaten
  • 1 tablespoon dried goji berries
  • pinch fine sea salt optional

Method
 

  1. Add 6 cups water to a 3-quart heavy-bottomed saucepan. Bring to a rolling boil over high heat.
  2. While the water heats, rinse the hulled millet in a fine-mesh strainer under cool running water for about 30 seconds. Drain well. Peel the sweet potato and cut it into 1/2-inch cubes.
  3. Once the water is boiling, add the drained millet and cubed sweet potato. Stir once and let the water return to a gentle boil.
  4. Reduce the heat to low or medium-low. Simmer for 20 minutes, stirring every 5 minutes and scraping the bottom of the pot. The congee is ready when the millet is soft and the sweet potato mashes easily. If the millet is still firm, simmer 5 to 10 minutes longer, adding hot water 1/4 cup at a time if needed.
  5. Beat the egg in a small bowl with a fork or small whisk.
  6. With the congee at a gentle simmer, slowly drizzle the beaten egg into the pot in a thin stream while stirring gently with a wooden spoon or chopsticks.
  7. Add the goji berries and stir gently once or twice. Cook for 30 to 60 seconds, just until the egg is set and the goji berries soften slightly.
  8. Turn off the heat as soon as the egg is set. Let the congee rest for 2 minutes. Taste and add a small pinch of salt if desired. Serve warm.
    A bowl of creamy sweet potato millet congee with egg ribbons and goji berries.

Notes

  • Use human-grade hulled millet, not birdseed millet.
  • Rinsing the millet removes dust and helps the congee taste cleaner.
  • Start with boiling water for a faster, more even simmer.
  • “Millet oil” is the creamy, starchy layer that forms when millet simmers long enough. It is not actual oil.
  • Keep the heat low when adding the egg so it forms soft ribbons instead of large clumps.
  • If the congee becomes too thick, stir in hot water 1/4 cup at a time.
  • Choose certified gluten-free millet if cooking for someone with celiac disease.
  • Do not add salt or honey for infants under 1 year old.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water. The egg is best added fresh.