Korean Rice Porridge (Dakjuk) with Chicken

Ingredients

• 1 cup Chicken breast, cooked and shredded
• 1 cup Short-grain rice
• 6 cups Water
• 0.5 cup Carrot, finely chopped
• 0.25 cup Onion, finely chopped
• 2 cloves Garlic, minced
• 1 tablespoon Soy sauce
• 1 teaspoon Sesame oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 tablespoon Cornstarch

Instructions

1. 1Rinse the rice thoroughly in a fine-mesh sieve until the water runs clear.
2. 2In a large pot, combine the rinsed rice, water, carrot, onion, and garlic. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to prevent sticking.
3. 3Add the shredded chicken and soy sauce to the pot. Continue to simmer for another 10 minutes, stirring occasionally.
4. 4In a small bowl, mix cornstarch with 2 tablespoons cold water to form a slurry.
5. 5Stir the cornstarch slurry into the porridge. Cook for 2 minutes, stirring constantly, until the porridge thickens slightly.
6. 6Season with salt and pepper to taste.
7. 7Drizzle with sesame oil before serving.

Substitutions

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