Dak Juk Chicken Rice Porridge

Korean · 20 min · Chicken · gluten-free, dairy-free

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Ingredients

• 1.5 cups cooked short-grain rice
• 1 cup shredded cooked chicken breast
• 4 cups chicken stock
• 1/2 carrot, finely diced
• 1 garlic clove, minced
• 1 tbsp toasted sesame oil
• 1 stalk green onion, sliced
• to taste kosher salt

Method

1. Saute garlic and carrot in sesame oil in a pot over medium heat 2 minutes.
2. Add cooked rice and stir to coat, breaking up any clumps.
3. Pour in the chicken stock and bring to a boil.
4. Simmer 10 minutes, stirring often, until the rice breaks down into a creamy porridge.
5. Stir in the shredded chicken and warm through 2 minutes; season with salt.
6. Top with green onion and a drizzle of sesame oil.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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