Korean · Dinner
Korean Rice Porridge with Chicken (Low-Calorie)
Korean rice porridge made with shredded chicken breast, short-grain rice, and vegetables simmered in light chicken broth until thickened. Finished with sesame oil, scallion, and toasted sesame seeds, it delivers soft-textured, mildly savoury comfort food served warm as a low-calorie standalone bowl.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
392Calories
45.8gProtein
7.9gFat
37.1gCarbs
2.4gSugar
2.1gFiber
612mgSodium
135mgChol
1.7gSat Fat
820mgPotassium
45mgCalcium
2.3mgIron
0.4mcgVitamin B12
3.5mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Rinse the rice in a fine sieve under cold water until the water runs mostly clear, drain well, and set aside. Mince the garlic, dice the carrot finely, rehydrate the shiitake in warm water, dice it, and slice the scallion.
2
Poach
Place the chicken breast in a small saucepan with the stock over medium heat; simmer gently for 12 minutes until opaque and 165F internally.
3
Simmer
Add the drained rice, garlic, carrot, and shiitake to the stock; simmer over medium-low heat for 18 minutes, stirring occasionally, until thickened.
4
Plate
Return the shredded chicken to the saucepan, simmer on low heat for 3 minutes, season with salt and pepper, then ladle into a bowl. Drizzle with sesame oil and scatter scallion and sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless and skinless
- 1/2 cup100g short-grain white rice
- 3 1/2 cups840ml chicken stock, low sodium
- 4 cloves4 cloves garlic
- 11 carrot (about 30g)
- 22 small dried shiitake mushroom (about 15g)
- 22 scallion
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp toasted sesame seeds
- salt, to taste
- white pepper, to taste
