Chicken Porridge
….This is a traditional Korean food but easy chicken porridge recipe you can make at home. If you cleanly remove the skin from a large chicken, stuff it with soaked sweet rice, jujubes, and garlic, add plenty of water, and boil it for an hour over high heat, it becomes the chicken porridge that my eldest daughter loves. Usually, people use regular rice for porridge, but I always use sweet rice. After my daughter giving birth to her second child, it was tough eating unwanted seaweed soup for a month!! My daughter asked not to make seaweed soup for a while…Still, as the chicken porridge is always enjoyed without getting boring, I make it once a week for delivery. Watching my daughter, who is creating a family and raising children, is gradually becoming a true “mother.” The extent of her heartfelt focus on the children surely makes Siwoo and Jiwoo happy kids. If you put the chicken broth in a small pot, add the soaked sweet rice, and cook it together, it becomes enough chicken porridge to fill the gaps. Putting sweet rice and chicken meat in a bowl, pouring chick broth over it, and adding a drop or two of sesame oil makes a delicious chicken porridge. Having family members who can lend a hand, even a little, during tough times, is a blessing for both Lacey and DJ. It was another day to be grateful for everything.
Servings: 4
Time: 1 hr 20 minutes
Ingredients:
- 1(4.5 lb) whole chicken, skin removed and cleaned thoroughly
- 3 cups of sweet rice, cleaned and soaked in cold water for 20 minutes
- 10–12 jujubes, cleaned and seeds removed
- 10–12 garlic cloves
- 1 onion
- 1 gallon water
- 1 tbsp sea salt
- 3–4 green onions
- sesame oil to tatse
Cooking Instructions:
- Remove the chicken skin.
2. It’s important to clean and remove the blood clots from inside the chicken.
3. You must thoroughly clean the knife, tray, and sink after handling the chicken.
4. Put the soaked sweet rice, 2 or 3 jujubes, and 2 or 3 garlic cloves into the chicken cavity (filling it about 80%).
5. Tie it gently with a string to prevent the sweet rice from falling out of the chicken hole.
6. Place the remaining garlic, jujubes, onion, and green onion into a pouch. Set aside.
7. Heat a large pot over high heat and add water, sea salt, vegetable pouch, and the stuffed chicken to boil.
8. Boil it for 40 minutes with the lid on. Remove any floating bubbles with a spoon while boiling.
9. Remove the vegetable pouch from the pot.
10. Continue boiling for another 10–15 minutes.
11. After 15 minutes, turn off the heat.
12. Place the chicken on a tray. Cool it down.
13. Cook the insufficient rice porridge with chicken broth. Heat a small pot over medium heat, then add the chicken broth and remaining soaked sweet rice to the pot, allowing it to boil.
14. Stir occasionally with a spoon at the bottom of the pot to prevent sticking, and simmer until the sweet rice is cooked, then turn off the heat.
15. Remove the string from the chicken.
16. Serve them together. Put some cooked rice in a serving bowl, add shredded chicken on top.
17. Before serving, pour the hot chicken broth into the bowl, add a few drops of sesame oil, and sprinkle some chopped green onions on top of the porridge.
18. Serve it hot.
You can also view this recipe on Instagram.
