CHICKEN AND RICE PORRIDGE
Dive deep into the heart of Korean culinary magic with our Chicken and Rice Porridge. Crafted with expertise, this dish is a symphony of flavors waiting to be explored. Don't forget to share this comforting recipe with your friends and make sure to subscribe for more tantalizing delights!
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Servings: 3 people
Calories: 288kcal
Cost: $15
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Ingredients
- 1 cups rice
- 2 tablespoons toasted sesame oil
- 5 cups low-sodium chicken broth
- 1 clove garlic, minced
- 1 cup shredded poached or roasted chicken, for garnish
- 2 scallions, finely chopped, for garnish
- Toasted sesame seeds, for garnish
- Soy sauce, for serving
Instructions
- Rinse the rice and soak for 1 hour. Drain.
- In a stockpot over medium-high heat, stir-fry the rice with the sesame oil for 2 minutes. Add the chicken broth and stir to mix. Raise the heat to high, bring to a boil, and lower the heat to medium and let simmer for 10 minutes.
- Stir in the garlic and continue to cook for another 20 minutes, or until the rice breaks down and the porridge is thick. Stir a few times during cooking.
- Serve garnished with shredded chicken, scallions, and sesame seeds, and offer soy sauce alongside.
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Notes
COOKING TIP: You can make juk even if you have only a small amount of leftover rice. Simmer the leftover rice with the same amount of water, and then keep adding water until it becomes the consistency you like.
You can prepare this dish using an electric cooker if you're short on time.
Nutrition
Calories: 288kcal | Carbohydrates: 54g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Calcium: 33mg | Iron: 1mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.