1. Wash the millet and soak it in water.
2. Wash vegetables and sea cucumber, shred ginger, mince onion and slice sea cucumber.
3. Put enough water into the soup pot, add the millet after the water boils, add the sea cucumber after the pot boils, and continue to cook for about 5 minutes after boiling again, while stirring with a spoon.
4. Add shredded ginger, cover the lid and turn to low heat for cooking. Do not open the lid during this period.
5. After about 25 minutes, open the pot cover, add 1 teaspoon of concentrated chicken juice, stir and mix, and cook for 2 minutes on high fire. Finally, sprinkle some salt, add white pepper to taste, sprinkle a few drops of sesame oil with chopped green onion, turn off the fire and put it in a bowl for warm food.