Chicken Rice Porridge
Dakjuk
Prep: 10 min | Cook: 40 min | Total: 50 min | Serves: 2
Ingredients
- 8 oz Chicken (boneless thigh or breast)
- ½ cup Short-grain white rice (uncooked)
- 3 cloves Garlic (minced)
- 1 teaspoon Sesame oil
- ½ teaspoon Salt
- 2 stalks Green onion (sliced)
- 5 cups Water
Instructions
- Rinse ½ cup rice under cold water until the water runs clear (about 3-4 rinses). Soak the rice in water for 20 minutes while you prepare the chicken. This helps the rice break down into a creamy porridge.
- Place the chicken in a pot with 5 cups of water. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks. Keep the broth in the pot.
- Drain the soaked rice and add it to the chicken broth. Add the minced garlic. Bring to a boil, then reduce heat to low. Simmer for 20-25 minutes, stirring occasionally, until the rice has broken down into a thick, creamy porridge.
- Add the shredded chicken back to the porridge. Season with ½ teaspoon salt and stir well. Ladle into bowls and drizzle with sesame oil. Top with sliced green onion.
From K-Kitchen — koreanhomecook.com