Rinse the sorghum groats well under cold water.

In a pot, bring the rinsed sorghum and water to a boil. Reduce heat, cover, and simmer according to package directions until tender, about 40-60 minutes. Drain any excess water.

While sorghum cooks, heat the oil in a separate pot or large pan over medium heat.

Add the diced chicken and cook until browned on all sides, about 5-7 minutes.

Stir in the diced carrot (and optional minced garlic if using) and cook for 3-4 minutes until the carrot softens slightly.

Add the diced tomato and cook for another 2-3 minutes until it starts to break down.

Pour in the milk, add the cooked sorghum, salt, pepper, and optional dried dill. Stir well.

Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally.

Crack the egg into a small bowl and whisk lightly. Pour the whisked egg into the simmering stew in a thin stream while stirring gently. Cook for another 1-2 minutes until the egg is cooked through and forms small strands.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot.