Korean Chicken Porridge with Ginger and Garlic

Ingredients

• 1 cup (200g) chicken breast, boneless and skinless 1 cup (200g) chicken breast, boneless and skinless
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1/2 cup (100g) short-grain rice 1/2 cup (100g) short-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Optional toppings: toasted sesame seeds, chopped cilantro Optional toppings: toasted sesame seeds, chopped cilantro

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion becomes translucent.
2. 2.
   Add the chicken breast to the pot and cook until it turns white on the outside.
3. 3.
   Rinse the short-grain rice under cold water until the water runs clear. Drain the rice and add it to the pot, stirring well to combine with the other ingredients.
4. 4.
   Pour in the chicken broth, soy sauce, salt, and black pepper. Stir to mix everything together.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, or until the rice is fully cooked and the chicken is tender.
6. 6.
   Remove the chicken breast from the pot and shred it into small pieces using two forks.
7. 7.
   Return the shredded chicken to the pot and stir well. Cook for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Stir in the sliced green onions and sesame oil. Taste and adjust the seasoning if needed.
9. 9.
   Serve the Dakjuk hot, garnished with toasted sesame seeds and chopped cilantro, if desired.

Treat your ingredients with care...

• Chicken breast — To ensure tender and juicy chicken, avoid overcooking. Remove the chicken from the pot as soon as it turns white on the outside to prevent it from becoming dry.
• Short-grain rice — Rinse the rice thoroughly to remove excess starch, which can make the porridge too sticky. This will result in a smoother and more enjoyable texture.

Tips & Tricks

• For a richer flavor, you can use homemade chicken broth instead of store-bought.
• Customize the porridge by adding vegetables such as carrots or mushrooms for extra nutrition and texture.
• If you prefer a thinner consistency, add more chicken broth or water while cooking.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or broth to adjust the consistency when reheating.

Serving advice

Serve the Dakjuk in individual bowls, garnished with toasted sesame seeds and chopped cilantro. It pairs well with a side of kimchi or pickled vegetables for added tanginess and crunch.

Presentation advice

To enhance the presentation, drizzle a few drops of sesame oil on top of each serving and sprinkle some thinly sliced green onions. The vibrant green color will add visual appeal to the dish.