Korean · Dinner
Korean Rice Porridge with Chicken (Low-Chol)
Korean-style rice porridge simmered with shredded chicken breast, sesame oil, garlic, and carrot until creamy. Egg is omitted and finished with scallion and a light drizzle of sesame oil rather than yolk-heavy garnish, keeping the broth savoury while trimming cholesterol and saturated fat from the traditional version.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
366Calories
42.3gProtein
8.2gFat
40.1gCarbs
3gSugar
2.3gFiber
612mgSodium
78mgChol
1.7gSat Fat
661mgPotassium
50mgCalcium
1.9mgIron
0.3mcgVitamin B12
4mgVitamin C
gluten-free
low-calorie
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Rinse the rice under cold water until clear; shred chicken into bite-size pieces; dice carrot and mince garlic.
2
Sauté
Warm sesame oil in a small pot over medium heat and sauté garlic for 30 seconds until fragrant and golden.
3
Simmer
Add chicken and cook over medium heat for 3 minutes, stirring, until opaque. Stir in rice, carrot, and stock; bring to a boil, then reduce to low and simmer uncovered for 25 minutes, stirring occasionally, until rice breaks down and porridge thickens to a loose, spoonable consistency. Season with salt and white pepper.
4
Plate
Ladle into a bowl, scatter scallion over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 2/3 cup130g white rice
- 2 1/2 cups600ml vegetable stock, low sodium
- 1/2 cup60g carrot
- 2 clove2 clove garlic
- 2 tsp2 tsp sesame oil
- 22 scallion
- salt to taste
- a pinch of white pepper
