Chicken and rice porridge (dakjuk: )

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Rating: 4.0; Vote: 1

How to make Korean-style chicken and rice porridge. Yield: 8-10 servings Cooking time: 2 hours Ingredients: A whole chicken (about 3 pounds, 1 cups of garlic cloves, 1 cups of rice, 2 eggs, 3 green onions, salt, water. For 2 kinds of dipping sauce: Salt and pepper, soy sauce, vinegar, hot pepper flakes, green onion, sesame seeds, sugar. Directions: 1. Soak 1 cups of rice in cold water for 1 hour. tip: if you like thinner soup style, use 1 cup of rice; if you like thicker porridge style, use 1 cups rice 2. Wash and drain the whole chicken. 3. Trim the fat from the chicken's stomach area with scissors; cut off the tip of bum part. : ) 4. Place the chicken in a large pot and add 12-13 cups of water. 5. Add 1 cups of garlic cloves and bring to a boil over high heat for about 40 minutes. 6. Turn down the heat to low-medium and cook 20 more minutes. 7. Rinse and drain the rice, and add to the boiling chicken porridge. 8. Remove any fat floating on top of the soup with a spoon or ladle. 9. Keep boiling with the lid closed for another 30 minutes. tip: lower the heat if it boils over 10. Chop 3 stalks of green onion and beat 2 eggs and set aside. 11. Check if the chicken is cooked tender or not by poking the meat with a fork or chopsticks. It's usually tender after 1 hour of cooking, but if it's not tender enough, cook a little longer. 12. Add 1 tbs salt to the soup and mix it with your spoon. The amount of salt depends on your taste, so use more or less as you like. Ok, now time to serve! Take the chicken out of the pot, transfer to a large plate, and put it on the table to serve. Make 2 kinds of dipping sauce: 1. Mix 1 tbs salt and ts black ground pepper in a small bowl 2. Mix these ingredients in a bowl (this is my father's favorite dipping sauce whenever he had this dish): 2 tbs soy sauce, 1 tbs vinegar, 1 tbs chopped green onion, 1 ts sugar, 1 ts roasted sesame seeds, and 1 ts hot pepper flakes. Now back to the chicken soup! 1. Add the chopped green onions (from #10. 2. Add the beaten eggs. Pour them in and wait for 10 seconds before stirring, to let them cook. Your chicken porridge is ready! Turn the heat off and serve.
Date: 2020-08-19

← Ground-soybean stew (kongbiji jjigae: )

Sweet pancakes (Hotteok: ) →

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Comments and reviews: 6

AlucardFTW5
Could you substitute using the whole chicken with chicken broth? I want to make this for my grandma but shes very sick right now and in a lot of pain and she doesnt really like eating solid food because of the pain she feels. Shes been eating jello, pudding, and soup for about a month and I want to make her something different.
For those wondering, she has Lung Cancer thats spread to her Pancreas so shes feeling a lot of pain
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Jihong
I am a snow bird traveling back and forward between South Korea and Fort Lauderdale, FL. I had to cancel my trip to Korea this time, so I am making this recipe for my husband tonight instead! Thank you Maangchi!
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insan8ty
It's so funny yet interesting how every single country has their own version of this. My family is Ecuadorian and my mother makes something similar when I'm sick.
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miss
All those people were like who is this magical food fairyshe's so cute and little and loves to feed us! Lol u can tell she enjoys feeding people as well as cooking
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james
Maangchi - world peace Prize holder! She is a good person doing good and encouraging peaceful interaction with all throughout the world.
Thanks Maanchi!
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Keena
Ive been sick all week, and without realizing I have been making this to eat. Its been about the only thing I can keep down.
Thanks for sharing!
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