Rice Dishes

Chicken Porridge with Leftover Rice (Dakjuk)

Name: Chicken Porridge with Leftover Rice (Dakjuk)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 60 g Cold cooked rice; 80 g Chicken thigh; 30 g Potato; 15 g Whole garlic cloves; 10 g Onion; 8 g Carrot; 5 g Garlic chives (buchu); 700 g Water; 0.75 g Salt; 0.3 g Ground black pepper

찬밥이용닭죽

A comforting chicken porridge made with leftover rice cooked in garlicky chicken-thigh broth with finely chopped vegetables. Start the chicken in cold water to draw out the most flavor; adding astragalus root, jujube and fresh ginseng to the broth makes it a summer tonic, and mung beans add a nutty taste.

📝 Step-by-Step Instructions

Trim the fat from the chicken thighs and simmer them with the whole garlic in 3½ cups of water to make the broth.

Chicken Porridge with Leftover Rice (Dakjuk) — step 1

Strain out the cooked garlic, mash it and return it to the broth.

Chicken Porridge with Leftover Rice (Dakjuk) — step 2

Add the cold rice to 2½ cups of the chicken broth and simmer until the grains are soft.

Chicken Porridge with Leftover Rice (Dakjuk) — step 3

Pull the chicken meat off the bones, shred it finely and add it to the pot.

Chicken Porridge with Leftover Rice (Dakjuk) — step 4

Finely chop the potato, onion, carrot and garlic chives.

Chicken Porridge with Leftover Rice (Dakjuk) — step 5

Add the vegetables to the porridge, simmer, and season with salt and pepper.

Chicken Porridge with Leftover Rice (Dakjuk) — step 6

📊 Nutrition Facts (per serving)

234.5Calories (kcal)

29.8 gCarbs

20.2 gProtein

3.3 gFat

327.6 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.