Easy to Make Korean Chicken Porridge
Korean chicken porridge that can be cooked in one pot! It's comforting for the soul and perfect when feeling under the weather.
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