Dakjuk (Chicken and Rice Porridge)
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Ingredients
- 300 g chicken thigh fillets
- 200 g short grain rice
- 1 carrots, diced
- 2 garlic cloves
- 1 tbsp sesame oil
- 2 spring onions, sliced
- 1200 ml chicken stock
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 19.6 g
- Carbohydrate
- 42.9 g
- of which sugars
- 2 g
- Fat
- 7.4 g
- of which saturates
- 1.4 g
- Fibre
- 1.5 g
- Salt
- 2.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the sesame oil in a pot and stir-fry the garlic and carrot for 2 minutes.
- 2
Cut the chicken into small pieces and add to the pot, stir-frying for 3-4 minutes until no pink remains.
- 3
Rinse the rice and add to the pot with the chicken stock.
- 4
Bring to the boil, then reduce the heat and simmer, stirring often, for 25-30 minutes until the rice has broken down into a thick porridge.
- 5
Scatter with spring onions and serve hot.
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