Hearty and Soothing Chicken Porridge (Dakjuk)
Easy Homemade Dakjuk Recipe
After enjoying some delicious boiled chicken (Dakbaeksuk) yesterday, I used the leftover chicken meat along with finely chopped vegetables to make this comforting chicken porridge. Having it for breakfast felt incredibly soothing and gentle on the stomach. This recipe is a wonderful way to create a nourishing meal, perfect for any time of day, especially when you need something easy to digest.
Main Ingredients- 300g cooked chicken meat (leftover from Dakbaeksuk)
- 2 bowls of glutinous rice (prepared warm)
- 1000ml chicken broth (use the broth from boiling the chicken)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare the vegetables for the chicken porridge. Wash the carrot, king oyster mushroom, and onion thoroughly, then finely dice them all. If serving to young children, dice them even smaller. Chop the green onion into small pieces.
Step 2
The king oyster mushroom adds a delightful chewy texture that enhances the overall flavor of the dakjuk. Finely dice it and set it aside with the other prepared vegetables.
Step 3
Prepare the chicken broth, which is key to the porridge’s rich flavor. Strain the broth leftover from boiling the chicken for a clear liquid, or you can use store-bought chicken broth. A clean, flavorful broth will elevate your dakjuk.
Step 4
Shred the cooked chicken meat along the grain into bite-sized pieces. If the pieces are too large, they might not integrate well into the porridge, so aim for a suitable size.
Step 5
In a wide pot, combine the shredded chicken meat and the chicken broth. Bring to a simmer over medium heat. Allow it to cook so that the chicken flavor infuses well into the broth.
Step 6
Now, gather the ingredients that will form the base of your porridge: the glutinous rice, finely chopped green onion for a fresh aroma, and minced garlic for added depth of flavor. It’s also helpful to have the salt and pepper ready for seasoning, which will make the cooking process smoother.
Step 7
Chopping the green onion finely allows it to be used as a garnish at the end, or it can be cooked into the porridge for a fragrant touch. Adjust the amount according to your preference.
Step 8
Once the broth begins to boil, add all the prepared diced carrots, onions, and king oyster mushrooms. Continue to simmer until the vegetables are slightly tender. The natural sweetness of the vegetables will meld into the porridge.
Step 9
When the vegetables are partially cooked, add the warm glutinous rice and stir well with a spatula to break up any clumps. Cook while stirring to ensure the rice grains soften and distribute evenly. As the rice begins to break down, add the minced garlic, salt, and pepper, adjusting the seasoning to your taste.
Step 10
Ladle the deliciously cooked chicken porridge into warm bowls. Garnish the top with the freshly chopped green onions for a visually appealing and aromatic finish. Enjoy your hearty and healthy meal of Dakjuk!
