Korean 60 min

Korean Dakjuk (Chicken Rice Porridge)

Name: Korean Dakjuk (Chicken Rice Porridge)
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 2 chicken leg quarters (about 1.5 lbs); 1 cup short-grain rice; 8 cups water; 4 cloves garlic, minced; 1-inch piece ginger, sliced; 2 tablespoons sesame oil; 2 tablespoons soy sauce; 1 teaspoon salt; White pepper to taste; 3 green onions, sliced; 1 tablespoon toasted sesame seeds; Gim (roasted nori) strips for serving

comfort-fooddairy-freehigh-proteinhealthy

Ingredientsfor 2

380

Cal

28g

Protein

42g

Carbs

10g

Fat

12 chicken leg quarters (about 1.5 lbs)
21 cup short-grain rice
38 cups water
44 cloves garlic, minced
51-inch piece ginger, sliced
62 tablespoons sesame oil
72 tablespoons soy sauce
81 teaspoon salt
9White pepper to taste
103 green onions, sliced
111 tablespoon toasted sesame seeds
12Gim (roasted nori) strips for serving

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Instructions

1
Place chicken, garlic, and ginger in a pot with 8 cups water. Bring to a boil, skim foam, then simmer 30 minutes until chicken is very tender and falling off the bone. Remove chicken, shred the meat, and discard skin and bones. Reserve all cooking broth.
2
Add rinsed rice to the chicken broth. Bring to a boil, then reduce to low and simmer 25–30 minutes, stirring frequently, until rice completely breaks down into a silky, thick porridge.
3
Return shredded chicken to the pot. Season with soy sauce, salt, sesame oil, and white pepper. The porridge should be very thick and creamy — almost flowing but not soupy.
4
Ladle into earthenware bowls or regular bowls. The porridge continues to thicken in the bowl; serve slightly looser than desired final consistency.
5
Top with sesame seeds, green onion, and nori strips. Serve with kimchi and pickled vegetables on the side. Dakjuk is the Korean equivalent of chicken soup — eaten when sick, after surgery, or whenever comfort is needed.