Dak Juk Chicken Rice Porridge
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 20 min · Chicken · gluten-free, dairy-free
304 cal
18g protein
40g carbs
8g fat
per serving · estimated
Ingredients
- 1 cup cooked short-grain rice
- 3/4 cup shredded cooked chicken breast
- 2 3/4 cups chicken stock
- 1 carrot, finely diced
- 1 garlic clove, minced
- 3/4 tbsp toasted sesame oil
- 1 stalk green onion, sliced
- to taste kosher salt
Method (tap to check — screen stays awake)
- Saute garlic and carrot in sesame oil in a pot over medium heat 2 minutes.
- Add cooked rice and stir to coat, breaking up any clumps.
- Pour in the chicken stock and bring to a boil.
- Simmer 10 minutes, stirring often, until the rice breaks down into a creamy porridge.
- Stir in the shredded chicken and warm through 2 minutes; season with salt.
- Top with green onion and a drizzle of sesame oil.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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