30-Minute Dak Juk | Korean Rice Porridge with Chicken

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup leftover cooked white rice (jasmine, sushi, or sticky rice)

2 cups water (or bone broth or chicken broth)

2 boneless, skinless chicken thighs (about ½-¾ pound)

1 tbsp sesame oil

3 garlic cloves (minced)

1/4 cup onion (finely minced)

1 small carrot (finely minced)

Sea salt

Coconut aminos (or tamari or soy sauce)

Chopped green onions

Sesame seeds

Directions

Place leftover rice and water in a blender or food processor, blend until the water is cloudy and the rice is broken up into tiny pieces.

Cut each chicken thigh in half.

Heat sesame oil in a saucepan over medium high heat. Add garlic, onion, and carrot, and sauté until fragrant and tender, about 4-5 minutes.

Add blended rice water and chicken, and let it come to a boil. Stir then cover, and reduce the heat to medium low and simmer for 5 minutes. Uncover and simmer for 5-10 minutes while stirring frequently, until the chicken is cooked through and the porridge reaches your desired consistency. If it gets too thick, you can add some water to thin it out.

Turn off heat. Remove the chicken from the pot and shred. Add 1/2 of the chicken back to the porridge and stir together.

Divide into 2 bowls and top with the other 1/2 of shredded chicken. Serve with salt, coconut aminos, green onions, and sesame seeds, and garnish and season as desired.

Nutrition

• Serving Size: 1 serving - makes 2
• Calories: 313 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Trans Fat: 1 g
• Cholesterol: 97 mg
• Sodium: 126 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 23 g