Korean Rice Porridge (Dakjuk) - Gluten-Free

Ingredients

• 1 pound Chicken Breast
• 1 cup Jasmine Rice
• 8 cups Water
• 1 tablespoon Gluten-Free Rice Flour
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 teaspoon Sesame Oil
• 2 stalks Green Onions
• 1 teaspoon Salt
• 0.25 teaspoon White Pepper
• 1 tablespoon Tamari (Gluten-Free Soy Sauce)

Instructions

1. 1Rinse the rice thoroughly under cold water.
2. 2In a large pot, combine the chicken breast, rice, water, garlic, and ginger.
3. 3Bring to a boil, then reduce heat to low and simmer for 30 minutes, or until the rice is very soft and the chicken is cooked through.
4. 4Remove the chicken from the pot and shred it with two forks.
5. 5In a small bowl, mix the gluten-free rice flour with 2 tablespoons of cold water to form a slurry.
6. 6Add the shredded chicken and rice flour slurry back to the pot. Stir well to combine.
7. 7Simmer for another 10-15 minutes, stirring occasionally, until the porridge reaches your desired consistency.
8. 8Season with salt, pepper, and tamari.
9. 9Garnish with green onions and sesame oil before serving.

Substitutions

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