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Easy Korean dakjuk (Korean chicken rice porridge)

This version is quick to make using leftover rotisserie chicken, sauteed carrots and celery, a chicken carcass, and bones to make stock, and the meat is shredded and added at the end. Soak the rice overnight to speed up the cooking time. 



  • 1 carrot (70g), diced
  • 1 celery (75 g), diced
  • 1 tablespoon minced ginger
  • 1 1/2 cups short grain sweet glutinous rice, soaked overnight
  • 7 cups of water, have more handy
  • 1 roasted chicken carcass
  • 2 roasted chicken breasts, skin removed, shredded (about 3 cups)
  • Salt and white/black pepper, to season
  • 1 tablespoon fish sauce
  • 1 cup cilantro or perilla leaves, rough chop
  • 2 scallions, sliced


  1. Add the rice to a bowl and add enough water to fully submerge the rice, and let it soak overnight. 
  2. Clean the rice: Combine the rice in one large bowl and add enough room temperature water to fully submerge the rice. Swirl the rice around. Drain and repeat a few times until the water looks clear. Drain and set aside. 
  3. Heat up a large pot, add oil, and sauté the carrot, celery, and ginger.
  4. Add the water and the chicken carcass to the pot, and let the water come to a boil. Add the rice, stir, and turn the heat to medium. Stir periodically to ensure the rice does not stick.
  5. Once the rice thickens, season with fish sauce, and salt. Add more water as needed to your preferred thickness.
  6. Remove the skin of the roasted chicken breast. Shred the meat (can be served cold from the fridge or heated if desired)
  7. Slice the scallions, chop the cilantro/perilla leaves, and set aside. 
  8. Ladle the dakjuk into a bowl. Top with shredded chicken, scallions, fresh herbs, and white/black pepper. Serve and enjoy! 

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