Korean · Lunch
Korean Rice Porridge with Chicken
A comforting Korean rice porridge made by simmering short-grain rice slowly with shredded chicken thigh and sesame oil until creamy and thick. Finished with scallion and a soy-vinegar dipping sauce, this savoury porridge is soft, mild, and warming.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
480Calories
35.2gProtein
13.1gFat
62.8gCarbs
2.2gSugar
1.9gFiber
1050mgSodium
150mgChol
3.4gSat Fat
670mgPotassium
48mgCalcium
2.8mgIron
0.5mcgVitamin B12
4.2mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Rinse the rice under cold water until the water runs mostly clear, slice the chicken thigh thinly, and mince the garlic.
2
Sauté
Heat the sesame oil in a small saucepan over medium heat for 2 minutes, then add the garlic and chicken until the chicken turns opaque.
3
Toast
Add the rice to the saucepan and stir over medium heat for 1 minute until the grains look glossy and coated in oil.
4
Simmer
Pour in the chicken stock and water, bring to a boil over high heat, then reduce to low and simmer uncovered for 25 minutes, stirring frequently, until the rice breaks down into a thick, creamy porridge.
5
Finish
Stir the soy sauce and rice vinegar together in a small dish to make the dipping sauce.
6
Plate
Ladle the porridge into a bowl, scatter the sliced scallion on top, and serve with the soy-vinegar dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz429g chicken thigh
- 2/3 cup130g short-grain rice
- 2 tsp2 tsp sesame oil
- 2 clove2 clove garlic
- 2 cup480ml chicken stock
- 1 cup240ml water
- 22 scallion
- 1 tsp1 tsp soy sauce, for the dipping sauce
- 1/2 tsp1/2 tsp rice vinegar, for the dipping sauce
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
