안녕하세요! Hello! It’s time for some korean dishes. First and foremost, we should start off with some porridge for the soul. This porridge is as simple as it gets and the remedy to bad weathers and sickness. Inspired by a wonderful website I found online here.
Serves 3-4 | 120 mins
Ingredients
- 2 cups short grain rice
Step 1: In a bowl, soak the rice grains for 1 hour. Drain well.
- 4 chicken breast
- 6 cloves garlic, peeled
- 2 thumbs ginger, peeled
- 1 stalk lemongrass, divide to 3, lightly pounded
- 2 Knorr cubes
Step 2: In a large pot, boil the above ingredients together. Add around 4 litres of water and add 2 Knorr cube.
- 3 tbs sesame oil
- 3 tbs olive oil
- 2 carrot, minced
- 10 any mushrooms, minced
Step 3: In a separate larger pot, heat sesame oil and olive oil. Add drained rice and stir for 3 mins.
Step 4: Add the vegetables and stir frequently, until vegetables have softened slightly and rice grains are slightly translucent around their edges, about 2 minutes.
Step 5: Strain out the chicken soup. Separate the chicken and transfer the balance soup (together with the garlic, ginger, lemongrass) to the stir fry. The soup should be about 4 litres worth, otherwise add water and salt.
Step 6: Stir to scrape up any starchy coating on bottom of pan. Bring to a rapid simmer, then cook, stirring occasionally to make sure nothing sticks to bottom of pan for about 30 minutes.
- 6 stalks chives, chopped
Step 7: Shred the chicken and add a handful to the porridge. Add chives and stir well. Taste test and adjust with salt and pepper.
- Sesame seed, for garnish
Step 8: Ladle the juk into individual serving bowls, garnish with remaining shredded chicken and chives, sprinkle with sesame seeds, and serve.
Ingredients
- 2 cups short grain rice
- 4 chicken breast
- 6 cloves garlic, peeled
- 2 thumbs ginger, peeled
- 2 Knorr cube
- 3 tbs sesame oil
- 3 tbs olive oil
- 2 carrot, minced
- 10 any mushrooms, minced
- 6 stalks chives, chopped
- Salt and white pepper
- Sesame seed, for garnish
#WaniCanCook 