Stewed Chicken Thigh with Organic Hulled Millet by Mary Koh

Method:
1) soak 3 tbsp of hulled millet for 3 hrs
2) marinate chicken thigh with oyster sauce, black & white pepper & corn flour for 1 hr
3) cut carrots & potatoes into thick chunks
4) pan fried chicken, carrots & potatoes separately, set aside
5) pan fried 2 large sliced onion & 1 clove of garlic, once browned, throw in chicken, carrot & potatoes
6) add a small bowl of water, once boiled, add in hulled millet, 1 sliced tomato & a small bowl of green peas
7) Add salt or/and black pepper to taste, simmer for 30 mins (I simmer for 1 hr for better taste), sauce should be thick.