Hearty Chicken Porridge Made with Homemade Samgyetang Broth
A Wholesome Chicken Porridge Recipe Made with the Rich Flavor of Native Korean Chicken
Don’t let leftover Samgyetang go to waste! Transform the rich broth and chicken into a delicious and satisfying chicken porridge (Dakjuk). Adding rice makes it even more savory and nutritious, perfect for any meal. This recipe is especially great for utilizing chicken breast, ensuring nothing is left behind.
Ingredients- 1 Native Korean Chicken
- 1 packet Samgyetang medicinal herb mix (tea bag)
- 1 handful Garlic (approx. 10-15 cloves)
- 10 Jujubes (dried dates)
- 1.5 Liters Water
- 1.5 cups Cooked Rice
Seasoning & Garnish- Salt to taste
- Pepper to taste
- 1 Tbsp Sesame Oil
- Chopped green onions or scallions, for garnish (optional)
- Salt to taste
- Pepper to taste
- 1 Tbsp Sesame Oil
- Chopped green onions or scallions, for garnish (optional)
Cooking Instructions
Step 1
In a pot, combine 1.5 liters of water and the Samgyetang medicinal herb pack. If you prefer a milder herb flavor, you can remove the herb pack once the water slightly changes color. This step infuses the chicken broth with a delicate aroma.
Step 2
Remove the herb pack. Add the thoroughly cleaned native Korean chicken, a handful of whole garlic cloves, and 10 jujubes to the pot. These ingredients will contribute to a deeper, richer chicken broth.
Step 3
Bring the water to a boil over high heat, then reduce to medium heat and simmer for about 1 hour. Cook until the chicken is tender and the broth has a rich flavor. Proper simmering is key for maximum flavor extraction.
Step 4
Once the chicken is cooked, carefully remove it from the pot and let it cool slightly. Then, shred the meat into bite-sized pieces. You can set the bones aside for other uses if desired.
Step 5
While all the shredded chicken can be used for the porridge, you might choose to separate the chicken breast for a salad or another dish based on your preference. I’ve shredded the remaining chicken meat for the porridge.
Step 6
Prepare to cook the porridge. Heat 1 tablespoon of sesame oil in a wide pot over medium-low heat. Spread out about 1.5 cups of cooked rice and lightly toast it on both sides. Toasting the rice prevents it from becoming mushy and adds a nutty fragrance.
Step 7
Pour the prepared chicken broth over the lightly toasted rice. For a cleaner taste, strain the broth through a sieve before adding it. Stir well to combine the rice and broth.
Step 8
As the rice begins to absorb the broth and the mixture starts to thicken, add the shredded chicken meat. Stir everything together and continue to cook, allowing the chicken and rice to meld their flavors.
Step 9
When the porridge reaches your desired thick consistency and the liquid has reduced, season with salt and pepper to taste. Garnish with chopped green onions or scallions for added freshness and visual appeal. Simmer for another moment, then turn off the heat. Your delicious chicken porridge is ready to be enjoyed!
