Korean Rice Porridge (Dakjuk) with Mushrooms - Dairy & Egg Free

Ingredients

• 1 cup Short Grain Rice
• 8 cups Chicken Broth (low sodium)
• 1 cup Cooked Chicken, shredded
• 1 cup Shiitake Mushrooms, sliced
• 1/2 cup Carrot, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Sesame Oil
• 1 tablespoon Soy Sauce (gluten-free tamari)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Green Onions, chopped (for garnish)

Instructions

1. 1Measure 1 cup of short grain rice. Rinse the 1 cup of short grain rice thoroughly under cold running water until the water runs clear. Drain the rice well.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of short grain rice and 8 cups of chicken broth. Bring the mixture to a boil over medium-high heat (around 400°F/200°C). Once boiling, reduce the heat to low (around 200°F/95°C), cover the pot, and let it simmer for 30 minutes. Stir the rice mixture occasionally to prevent it from sticking to the bottom of the pot.
3. 3After 30 minutes of simmering, add the 1 cup of cooked chicken (shredded), 1 cup of shiitake mushrooms (sliced), 1/2 cup of carrot (diced), 2 cloves of garlic (minced), and 1 teaspoon of ginger (minced) to the pot. Stir everything together well.
4. 4Continue to simmer the porridge, covered, for another 15 minutes. The porridge is done when the 1 cup of short grain rice is very soft and the mixture has thickened to your desired consistency. You should see the rice grains have broken down and the liquid has become creamy.
5. 5Remove the pot from the heat. Stir in 1 tablespoon of sesame oil and 1 tablespoon of soy sauce (gluten-free tamari).
6. 6Taste the porridge and season with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper as needed. Stir well after seasoning.
7. 7Ladle the hot Korean Rice Porridge (Dakjuk) into bowls. Garnish each serving with 2 tablespoons of green onions (chopped) before serving.

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