Internationals > Asian > Korean

Dakjuk (Korean Chicken and Rice Porridge) Recipe

Ingredients with Measurements:
- 1 cup of short-grain rice
- 4 cups of chicken broth
- 1 pound of boneless, skinless chicken breast
- 1 tablespoon of vegetable oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon of toasted sesame seeds

Special equipment needed:
- Large pot
- Wooden spoon

Step-by-step instructions:

1. Rinse the rice in cold water and drain.
2. In a large pot, bring the chicken broth to a boil.
3. Add the chicken breast to the pot and reduce the heat to medium-low. Simmer for 15-20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred it into small pieces.
5. In a separate pan, heat the vegetable oil over medium heat.
6. Add the chopped onion and minced garlic to the pan and sauté until the onion is translucent.
7. Add the rice to the pan and stir to coat it with the oil.
8. Add the rice mixture to the pot with the chicken broth and stir to combine.
9. Add the shredded chicken, salt, and black pepper to the pot and stir.
10. Simmer the porridge over medium-low heat for 30-40 minutes, or until the rice is fully cooked and the porridge has thickened.
11. Stir in the sesame oil and green onions.
12. Ladle the porridge into bowls and sprinkle with toasted sesame seeds.


Time:
Preparation time: 10 minutes
Cooking time: 1 hour
Temperature:
Medium-low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 46g
Protein: 24g
Sodium: 1200mg

Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth or water.
- Chicken breast can be substituted with chicken thighs or tofu.
- Vegetable oil can be substituted with canola oil or olive oil.
- Sesame oil can be substituted with vegetable oil or peanut oil.
- Green onions can be substituted with chives or scallions.

Variations:
- Add chopped vegetables such as carrots, mushrooms, or zucchini to the porridge.
- Use brown rice instead of white rice for a healthier option.
- Add a beaten egg to the porridge and stir until cooked for a creamier texture.

Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent the porridge from becoming too thick.
- Shred the chicken while it's still warm for easier shredding.
- Stir the porridge frequently to prevent it from sticking to the bottom of the pot.

Storage instructions:
Store leftover porridge in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the porridge in a pot over medium heat, stirring frequently, until heated through.

Presentation ideas:
Serve the porridge in individual bowls and garnish with sliced green onions and toasted sesame seeds.

Garnishes:
Sliced green onions and toasted sesame seeds.

Pairings:
Serve with kimchi or pickled vegetables.

Suggested side dishes:
Steamed vegetables or a side salad.

Troubleshooting advice:
- If the porridge becomes too thick, add more chicken broth or water to thin it out.
- If the porridge is too thin, simmer it for a longer period of time to allow it to thicken.

Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Dakjuk is a traditional Korean dish that is often served to people who are recovering from an illness. It is believed to be nourishing and easy to digest.

Flavor profiles:
Savory, comforting, and slightly nutty from the sesame oil.

Serving suggestions:
Serve the porridge as a main dish for lunch or dinner.

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Region: Korean

Taste: Savory, Comforting, Mild, Nutty, Hearty