Monday, August 22, 2016

Chicken and Rice Porridge My Way





After living in America for almost 25 years this is one of few Korean dishes I still make.  There is a fancy, traditional way to make this dish but most of the time it is hard to find ginseng and other ingredients.  I simplified this recipe to make shopping easier and it still tastes like the porridge I used to eat in Korea.

The beauty of this dish is in its simplicity.


1 skinless whole chicken
about 10 cloves of garlic
1 bunch of green onions
1 1/2 cups of uncooked rice(sweet rice is the best but you can use sticky rice most Asians use)
salt and pepper to taste

1. Skin the whole chicken and trim the fat as best you can
2. put chicken in a big stock pot and cover it with water, bring it to a boil.
3.Turn down the heat to medium, add garlic cloves.  cook until chicken easily pulls from the bone ( I cook it for about 90 min for a medium size chicken)
*while the chicken is cooking skim off the fat, foam, and other undesirables that float around.
4. Add uncooked rice and continue cooking until the rice is done (about 30-40 min)    
  



5. Remove chicken from the pot and pull it apart with a tool of your choice. I personalty use a pair of metal chopsticks but I know not every one has chopsticks lying around in their kitchen.  If you use your hand, be careful because the chicken might be too hot.   





6. Top the rice porridge with pulled chicken, green onions and salt and pepper mixture.  The bottom right corner is a dish called cucumber kimchi.  We usually have some sort of kimchi as a side dish for this meal.

This is a simple, inexpensive, comfort meal from Korea modified by me.  I hope you are brave enough to try it. 



No comments:

Post a Comment