Korean · Dinner
Korean Rice Porridge with Chicken (High-Protein)
Korean-style rice porridge simmered from short-grain rice, chicken breast, and mushrooms in a light sesame-scented broth, finished with a soft egg stirred through for richness. Topped with scallion, sesame seeds, and sesame oil for warmth and nutty flavor.
$4
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
542Calories
66.4gProtein
15.2gFat
36.8gCarbs
2.6gSugar
6.1gFiber
1450mgSodium
393mgChol
3.4gSat Fat
1180mgPotassium
110mgCalcium
4.8mgIron
0.9mcgVitamin B12
4mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Rinse the rice under cold water until the water runs mostly clear, then drain. Thinly slice the chicken breast, mushroom, and scallion; mince the garlic.
2
Sweat
Warm the sesame oil in a small saucepan over medium heat and sweat the garlic for 30 seconds until fragrant and just turning golden at the edges.
3
Simmer
Add the chicken and mushroom; sauté over medium heat for 4–5 minutes, stirring, until the chicken is opaque. Stir in the rice and chicken stock, bring to a boil over high heat, then reduce to low and simmer uncovered for 20–25 minutes, stirring occasionally, until the rice bursts and thickens to a loose consistency.
4
Temper
Drizzle the beaten egg slowly into the porridge while stirring constantly over low heat for 30 seconds so it forms fine ribbons; season with salt and pepper.
5
Plate
Ladle the porridge into a deep bowl and top with scallion and toasted sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 2/3 cup130g short-grain rice
- 3 cups720ml chicken stock
- 1 1/3 cup200g cooked edamame, shelled
- 22 large eggs
- 3.6 oz100g mushroom
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sesame oil
- 22 scallion
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
