Hey guys, this is Gigi. Nice to meet you all. Today I'm going to make Dakjuk which is Korean chicken porridge. For the original recipe, we have to use a whole chicken. But it takes a lot of time and effort to make it. I'm not going with that today, instead, I want to try to make it an even healthier and easier way! To be honest, I discovered this recipe when I was sick recently, I wanted to have some porridge but all I had in my fridge was chicken breast. I was thinking why don't I try? It turned out tasted really healthy and it gave me a lot of energy to fight with a cold.
The biggest tip for this recipe to use lots of garlic and also ginger if you like the taste. It is good for people who caught a cold and also to prevent it. Remember lots of garlic <3 —Gigi
1 1/2 cups
cloves of garlic
In This Recipe
Wash the white rice in cold water and soaked in the water for 30 min to 1 hrs.
Peel garlic hack and cut it into two pieces, and thinly slice the ginger.
I used just one piece of chicken breast because it was almost double in size than normal ones. Put chicken breasts and 2L of water, garlic, and ginger into the pot and simmer for 15 minutes;
After 15 minutes, strain the soup from it and keep it a large bowl. We're going to use it as broth. Also, take out ginger, because you don't want to taste a slice of ginger in your porridge. When the chicken got cold, you can tear it with your hands.
Add the rice we've been soaking in the water in a pot, and roast in medium heat for 1 minute, and then add 2L of chicken broth we made. We're going to simmer it for about 20-25 minutes. Keep stir it while you simmer it because the rice is really easy to get stuck on the bottom of the pot.
When the rice shape started to get change you can add the chicken and garlic and keep simmer it for 10 minutes.
Add 1 Tbsp of salt and 1 tsp of black pepper. You can add more and less as you like to eat. Enjoy!