Chicken and Shiitake Juk

A smooth rice porridge where the grains burst to create a silky texture. The toasted aroma of sesame oil and the deep umami of shiitake mushrooms infuse every spoonful.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 417
• Protein: 17 g
• Carbs: 62 g
• Fat: 11 g

Ingredients

• 300 g White rice ( soaked for 30 minutes )
• 200 g White chicken ( cut into small cubes )
• 6 piece shiitake mushroom ( finely sliced )
• 1.8 L Mineral water
• 2 tbsp Sesame oil
• 1 tbsp Korean soy sauce
• 1 pinch Gray sea salt
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( chopped )
• 1 tsp Sesame seed ( toasted )
• 1 piece nori seaweed optional ( in thin strips )

Instructions

1. Soaking the rice

   Rinse the rice until the water runs clear. Soak in cold water for 30 minutes. The grains should turn opaque and swell.

2. Sautéing the base

   Heat sesame oil in a large pot. Sauté the diced chicken and shiitakes. When the meat is seared and mushrooms start to brown, add the drained rice.

3. Slow cooking

   Toast the rice for 2 minutes while stirring, then pour in the water. Bring to a boil, then reduce heat. Simmer on low. The rice is ready when it coats the spoon and the texture is creamy.

4. Final seasoning

   Add soy sauce and salt. Stir vigorously to bind everything. The consistency should be that of a very thick soup, almost a cream.

Chef's tips

• Don't skip the soaking, it's what allows the grains to burst properly.
• If the porridge becomes too thick while sitting, thin it with a little hot water.
• Serve with Kimchi to add crunch and acidity.

Storage

Keeps for 3 days in the fridge. Reheat over low heat with a splash of water to restore creaminess.