Leftover Rice Dak Juk (Korean Rice Porridge) (Edit recipe)

I still remember very fondly of my grandma making me “dak juk” growing up. It has always been one of my favorite comfort food meals that’s so nourishing and warming. If you’ve never heard of “dak juk” before, it’s a thick Korean rice porridge with shredded chicken. It’s very similar to Chinese congee, and it’s really a soup of love. “Dak” means chicken, and “juk” means porridge. While the traditional version of this Korean congee can takes a long time to make, my version cuts down on time dramatically using leftover rice!

10 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	669
Fat:	15 g
Carbohydrates:	97 g
Protein:	40 g
Cholesterol:	0 g
Sodium:	280 mg
Fiber:	4 g
Sugars:	3 g
Calculated per serving.

by What Great Grandma Ate

View original recipe

Serves: 2

Ingredients

1 cup Jasmine Rice, leftover cooked (sushi or sticky rice work too)
2 cups free range, organic Chicken Stock, or water, or bone broth
1/2 - 3/4 lb Boneless Skinless Chicken Thigh, (2 thighs)
1 Tbsp Sesame Oil
3 cloves Garlic, minced
1/4 cup Onion, finely minced
1 whole Carrots, (small) finely minced

To Serve

Sea Salt
Coconut Aminos, or tamari or soy sauce
Green Onion (Scallion), chopped
Sesame Seeds

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Place leftover rice and water in a blender or food processor, blend until the water is cloudy and the rice is broken up into tiny pieces.
Cut each chicken thigh in half.
Heat sesame oil in a saucepan over medium high heat. Add garlic, onion, and carrot, and sauté until fragrant and tender, about 4-5 minutes.
Add blended rice water and chicken, and let it come to a boil. Stir then cover, and reduce the heat to medium low and simmer for 5 minutes. Uncover and simmer for 5-10 minutes while stirring frequently, until the chicken is cooked through and the porridge reaches your desired consistency. If it gets too thick, you can add some water to thin it out.
Turn off heat. Remove the chicken from the pot and shred. Add 1/2 of the chicken back to the porridge and stir together.
Divide into 2 bowls and top with the other 1/2 of shredded chicken. Serve with salt, coconut aminos, green onions, and sesame seeds, and garnish and season as desired.