Nourishing Chicken Porridge (Dakjuk) for Summer
How to Make Delicious Chicken Porridge Without Gamey Smell – A Summer Revitalizer
As summer arrives, many of us seek nourishing foods to boost our energy. Staying healthy with hearty meals is key to comfortably enduring the hot season. Today, I’ll share a simple yet incredibly satisfying recipe for chicken porridge (Dakjuk), perfect as a summer revitalizer. Enjoy this healthy and comforting dish!
Ingredients- 1 whole chicken (approx. 700g)
- 1 ginseng root
- 1 small bundle of astragalus root (Hwanggi)
- 5-6 dried jujubes (or 1 packet of samgyetang ingredients)
- 10 cloves garlic
- 2 cups glutinous rice (paper cup measure)
- 1/2 carrot
- 1/2 zucchini
- 1/2 cup chopped green onions (scallions)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 1.5 L water (enough to cover the chicken)
Cooking Instructions
Step 1
First, it’s crucial to properly clean the fresh chicken to avoid any gamey odors. The tail area (where the vent is) and any visible white fat are common sources of unpleasant smells. Carefully trim and remove these parts. Using a knife or scissors, clean these areas thoroughly and pat the chicken dry.
Step 2
Check the inside cavity of the chicken for any remaining giblets or blood clots and rinse them out. Also, trim any fine hairs on the neck and the pointy ends of the wings with scissors for a neater presentation. Rinse the chicken once more under cold water after all the preparation.
Step 3
Now, let’s prepare the ingredients for the broth. I recommend using a pre-packaged samgyetang (ginseng chicken soup) ingredient bundle, readily available at most grocery stores. This is much more economical than buying each herb individually. I placed the herbs from the bundle into a mesh bag or cheesecloth for easier removal later and to ensure a clearer broth.
Step 4
In a large pot, add the 10 cloves of garlic, the cleaned chicken, and the samgyetang ingredient bundle.
Step 5
Pour in about 1.5 liters of water, ensuring the chicken is fully submerged. Bring the water to a rolling boil over high heat with the lid off. Let it boil vigorously for 20 minutes, then reduce the heat to medium and simmer for another 20 minutes, followed by 10 minutes on low heat. This total of 50 minutes will ensure the chicken is tender and the broth is rich.
Step 6
While the chicken is simmering, prepare the vegetables for the porridge. Finely dice the zucchini and carrot for a smooth texture. Also, finely chop the green onions. Dicing the vegetables small will help them cook evenly and blend well into the porridge.
Step 7
It’s essential to soak the glutinous rice for the porridge. Soak it in cold water for at least 30 minutes. Soaking it overnight is even better. Two paper cups of glutinous rice will yield enough porridge for 3-4 servings.
Step 8
After simmering for the total 50 minutes, carefully remove the chicken and the samgyetang ingredients from the pot. Set the chicken aside to cool slightly.
Step 9
Once the chicken is cool enough to handle, shred the meat from the bones into bite-sized pieces. Discard the bones and skin, as they’ve served their purpose in flavoring the broth.
Step 10
Now, pour the soaked glutinous rice into the flavorful chicken broth remaining in the pot. Give it a stir to prevent the rice from clumping.
Step 11
Add all the prepared diced vegetables (carrots and zucchini) to the broth with the rice. Cook over medium heat for about 15-20 minutes, or until the vegetables are tender and the glutinous rice is cooked through and has thickened the porridge. Stir occasionally to prevent sticking. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Finally, stir in 1 tablespoon of sesame oil and 1 tablespoon of toasted sesame seeds for a wonderful aroma and flavor. Garnish with the chopped green onions before serving. Enjoy your homemade, nourishing chicken porridge!
