Dakjuk (Korean Chicken Porridge)

Ingredients

Sesame oil

1 tablespoon

Green onions

2, chopped

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Soy sauce

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Water

6 cups

Short-grain rice

1 cup, rinsed

Chicken breast

2, boneless and skinless

Instructions

1. In a large pot, bring the water to a boil over high heat.
2. Add the rinsed short-grain rice, minced garlic, and grated ginger to the pot. Stir well to combine.
3. Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the rice is fully cooked and the mixture thickens to a porridge-like consistency.
4. While the rice is cooking, poach the chicken breasts in a separate pot of simmering water for about 15 minutes, or until fully cooked. Remove from the pot, let cool slightly, and shred the chicken using two forks.
5. Once the rice mixture has thickened, stir in the shredded chicken, soy sauce, salt, and black pepper. Cook for an additional 10 minutes, stirring occasionally.
6. Remove from heat and stir in the chopped green onions and sesame oil to finish.
7. Serve hot, garnished with extra green onions if desired.