Simple Chicken Porridge (Dakjuk) Using Leftover Samgyetang
Super Easy and Nutritious Dakjuk Recipe Utilizing Samgyetang
After making Samgyetang, I also made some Dakjuk. It’s a perfect way to use up the delicious broth and chicken!
Main Ingredients- Chicken (from Samgyetang) – about 1/3 of a chicken
- Short-grain rice (Mepssal) – 0.5 cup (approx. 80g)
- Sweet rice (Chapssal) – 0.5 cup (approx. 80g)
Cooking Instructions
Step 1
First, wash the short-grain rice and sweet rice thoroughly. Drain the washed rice in a sieve and let it soak for about 30 minutes. Soaking the rice makes the porridge much smoother and tastier.
Step 2
Prepare the rich broth remaining after cooking Samgyetang. Add the soaked short-grain rice and sweet rice to a pot with about 6 to 8 cups of the Samgyetang broth. (Adjust the amount of broth based on the amount of rice and your desired porridge consistency.)
Step 3
Shred the chicken meat (about 1/3 of a chicken) that was used in the Samgyetang into bite-sized pieces. Add the shredded chicken to the pot with the rice. Cook over medium-low heat for about 15 minutes. Since porridge can easily stick to the bottom, it’s crucial to stir it frequently, scraping the bottom of the pot.
Step 4
Once the rice grains are soft and have broken down, and the porridge has reached your desired consistency, turn off the heat. Ladle the warm Dakjuk into bowls. Season with a little salt and pepper to your liking, and enjoy this hearty porridge with its deep, rich flavor. For an extra touch, you can garnish with additional shredded chicken, minced carrots, or chopped green onions.
