Korean Rice Porridge (Dakjuk) with Chicken and Gluten-Free Dumplings

Ingredients

• 1 cup Cooked Chicken (shredded)
• 1/2 cup Rice (short grain)
• 6 cups Water
• 2 cloves Garlic (minced)
• 1 teaspoon Ginger (minced)
• 1/4 cup Rice Flour
• 2 tablespoons Green Onion (chopped)
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon White Pepper
• 1 tablespoon Tamari (gluten-free soy sauce)

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

Instructions

1. 1Rinse the rice thoroughly under cold water. Soak the rice in water for at least 30 minutes.
2. 2In a pot, combine the soaked rice, water, minced garlic, and minced ginger. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, stirring occasionally, until the rice is soft and the porridge has thickened.
3. 3While the porridge is simmering, prepare the dumplings. In a small bowl, mix rice flour with 2 tablespoons of water to form a smooth dough.
4. 4Roll the dough into small, bite-sized dumplings.
5. 5Add the shredded chicken and rice flour dumplings to the pot. Cook for another 5-7 minutes, until the dumplings are cooked through.
6. 6Season with salt, white pepper, and sesame oil. Stir well to combine.
7. 7Serve hot, garnished with chopped green onions and a drizzle of tamari.

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