Korean · Lunch
Korean Rice Porridge with Chicken (Gluten-Free)
Korean-style rice porridge (juk) made with shredded chicken thigh, short-grain rice, garlic, and fresh ginger, simmered until creamy and finished with sesame oil, scallion, toasted sesame seeds, and tamari for a savoury, warming gluten-free bowl.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
486Calories
42.3gProtein
16.8gFat
49.1gCarbs
1.6gSugar
1.9gFiber
1580mgSodium
196mgChol
4.1gSat Fat
620mgPotassium
45mgCalcium
2.6mgIron
0.5mcgVitamin B12
3.2mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Cut the chicken thigh into small bite-sized pieces. Rinse the short-grain rice under cold water until mostly clear.
2
Saute
Warm sesame oil in a medium saucepan over medium heat. Saute minced garlic and grated ginger for 30 seconds until pale gold.
3
Simmer
Add chicken and rice, stir in stock, bring to a boil, then reduce to low heat. Simmer uncovered for 25 minutes, stirring frequently, until creamy.
4
Plate
Remove from heat, stir in tamari and salt. Let rest 5 minutes covered, then ladle into a bowl and top with scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, boneless chicken thigh
- 2/3 cup130g short-grain rice
- 4 cloves4 cloves garlic
- 2 tsp10g fresh ginger
- 2 tsp10ml sesame oil
- 22 scallion
- 3 1/2 cups840ml chicken stock
- 2 tsp10ml soy-sauce-tamari
- 1 tsp6g salt
- 1/2 tsp1g toasted sesame seeds
- 2 pinch2 pinch black pepper
