Silky Chicken & Sesame Rice Porridge
A soul-warming bowl of slow-simmered rice porridge enriched with tender shredded chicken, toasted sesame oil, and a gentle kiss of garlic. Known as juk, this Korean comfort classic is the ultimate restorative breakfast — creamy, nourishing, and impossibly smooth. Each spoonful feels like a warm hug from the inside out.
Ingredients
- 1 cup short-grain white rice, rinsed and soaked for 30 minutes
- 6 cups low-sodium chicken broth
- 1 boneless skinless chicken breast (about 8 ounces)
- 2 cloves garlic, minced
+ 9 more ingredients
Instructions
Drain the soaked rice and place it in a large heavy-bottomed pot with the chicken broth. Bring to a boil over high heat.
Add the whole chicken breast to the pot, reduce heat to medium-low, and simmer uncovered for 20 minutes until the chicken is cooked through.
Remove the chicken breast, shred it finely with two forks, and set aside.
Continue simmering the rice, stirring frequently with a wooden spoon, for another 25 to 30 minutes until the porridge is thick, creamy, and the grains have broken down.
While the porridge thickens, heat the sesame oil in a small skillet over medium heat. Saute the garlic and ginger for 1 minute until fragrant.
Stir the garlic-ginger mixture, soy sauce, shredded chicken, salt, and white pepper into the porridge. Cook for 3 more minutes.
If using the egg yolk, stir it into the hot porridge off the heat — it will create silky ribbons throughout.
Ladle into bowls and top with sliced green onions, sesame seeds, and crumbled roasted seaweed.
Nutrition Estimate
Per serving • Estimated by Blinner AI