Easy to Make Korean Chicken Porridge
Korean Chicken porridge is one of my favorite comfort foods! Especially in the winter. It’s simple yet flavorful. Let’s see the simple recipe to make this delicious dish.
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Korean chicken porridge’s comforting taste comes from the chicken broth. While you can make your own broth, you can also use the store-bought option. This will be faster.
Alternative Broths
If you don’t have chicken broth in hand, that is fine! You can make your own umani broth. I had dried kelp and ends of green onions, so I used them to replace the chicken broth.
You can also use vegetable broth. The beef broth might be a bit too strong for the dish.
Add-On’s
You can add your favorite veggies to the porridge or keep it to just garlic, ginger, and onion. Here are some favorites
Make sure the cut them into bite-sized pieces or similar size as the rice grains
You can make the porridge and store it in the fridge for up to 4 days. Just add a bit of water if it’s too thick and microwave for 1.30 min to 2 mins.
Easy to Make Korean Chicken Porridge
Ingredients
- 6 1/2 cups Chicken broth can use ready to buy chicken broth
- 3 cups Shredded chicken can use already made roasted chicken
- 3 carrots, peeled and chopped
- 1/2 an onion, chopped yellow or white onions
- 2 tbsp minced ginger
- 3-4 tbsp minced garlic add more if you love garlic!
- 1/4 cup mushrooms, chopped use any type of mushrooms
- 4 stalks green onions, chopped for garnish
- 2-3 tbsp soy sauce add more if needed
- 1-2 tbsp fish sauce add more if needed
- 1 tbsp sesame seed oil
- 1 tbsp cooking oil
- 1 cup white short grain rice can use brown rice but may take a bit longer to cook
Instructions
- Rinse the rice about 5 times. Put it into a bowl and cover it in cold water. Let it soak for at least 30 minutes1 cup white short grain rice
- In a pot, add cooking oil1 tbsp cooking oil
- Add the vegetables and saute until onions are slightly translucent. Keep stirring to avoid burning the onion and garlic.3 carrots, peeled and chopped, 1/2 an onion, chopped, 3-4 tbsp minced garlic, 1/4 cup mushrooms, chopped
- Drain the cold water and add the rice into the pot with the vegetables. Continue to stir
- Once the rice sticks to the pot or sticky, add the chicken broth, shredded chicken, and ginger6 1/2 cups Chicken broth, 2 tbsp minced ginger, 3 cups Shredded chicken
- Stir and close the pot lid and cook for 20 mintues on medium low
- Add soy sauce and fish sauce to taste and stir2-3 tbsp soy sauce, 1-2 tbsp fish sauce
- When the rice and carrots are soft, turn off the stove. Add sesame seed oil1 tbsp sesame seed oil
- Rest the porridge for 10 minutes before serving. Pour the porridge into a bowl and garnish with green onions4 stalks green onions, chopped
