Chicken and Shiitake Juk
Ingredients
- 300 gWhite rice (soaked for 30 minutes)
- 200 gWhite chicken (cut into small cubes)
- 6 pcshiitake mushroom (finely sliced)
- 1.8 LMineral water
- 2 tbspSesame oil
- 1 tbspKorean soy sauce
- 1 pinchGray sea salt
- 2 pcSpring onion, sauté/poêlé sans matière grasse (chopped)
- 1 tspSesame seed (toasted)
- 1 pcnori seaweed (in thin strips)
Method
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.
- 1
Rinse the rice until the water runs clear. Soak in cold water for 30 minutes. The grains should turn opaque and swell.
- 2
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
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
Add soy sauce and salt. Stir vigorously to bind everything. The consistency should be that of a very thick soup, almost a cream.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge. Reheat over low heat with a splash of water to restore creaminess.
