Fry golden millet in very hot oil until light brown, deglaze with soup, bring to a boil, simmer on low heat for 20 min, stirring occasionally.
Fry chicken for 2-3 min, season with salt, remove meat and keep warm. Sauté vegetables briefly (they should remain al dente), season with soy sauce and cayenne, add millet and chicken, mix and bring to the table.
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