Dakjuk (Korean Chicken Rice Porridge)

Ingredients

• about 450 g Chicken breast
• 1 cup Jasmine rice
• 6 cups Chicken broth (low sodium)
• 1/2 cup Carrot
• 1/4 cup Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1 tbsp Sesame oil
• 1 tbsp Soy sauce (gluten-free)
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Green onions (for garnish)
• 1 tsp Sesame seeds (for garnish)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the jasmine rice under cold water until the water runs clear.
2. 2Dice the chicken breast into small pieces.
3. 3Mince the garlic and ginger. Dice the carrot and onion.
4. 4In a large pot, heat the sesame oil over medium heat.
5. 5Add the chicken and cook until lightly browned.
6. 6Add the garlic, ginger, carrot, and onion to the pot and cook until softened, about 5 minutes.
7. 7Add the rinsed rice and stir to coat with the chicken and vegetables.
8. 8Pour in the chicken broth and bring to a boil.
9. 9Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the rice is soft and the porridge has thickened.
10. 10Stir in the gluten-free soy sauce, salt, and pepper.
11. 11Serve hot, garnished with green onions and sesame seeds.

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