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.
YIELDS
6
Ingredients
- 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
Directions
- Add the rice to a bowl and add enough water to fully submerge the rice, and let it soak overnight.
- 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.
- Heat up a large pot, add oil, and sauté the carrot, celery, and ginger.
- 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.
- Once the rice thickens, season with fish sauce, and salt. Add more water as needed to your preferred thickness.
- Remove the skin of the roasted chicken breast. Shred the meat (can be served cold from the fridge or heated if desired)
- Slice the scallions, chop the cilantro/perilla leaves, and set aside.
- Ladle the dakjuk into a bowl. Top with shredded chicken, scallions, fresh herbs, and white/black pepper. Serve and enjoy!
