Ddong-ju (Chicken Rice Porridge)

A thick, creamy rice soup where the grains burst to bind the broth. The chicken, poached until it falls apart into tender shreds, is deeply infused with softened garlic.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 609
• Protein: 26 g
• Carbs: 77 g
• Fat: 24 g

Ingredients

• 300 g sticky rice ( soaked )
• 2 piece Chicken leg ( whole )
• 8 piece Garlic ( peeled )
• 3 piece Spring onion, sauté/poêlé sans matière grasse ( thinly sliced )
• 1 tsp Ginger ground
• 2 L Mineral water
• 1 tbsp Sesame oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 6 piece Dried jujubes ( rinsed )
• 1 piece Ginseng root ( cleaned )

Instructions

1. Rice preparation

   Rinse the glutinous rice in clear water until the water runs clear. Let it soak in a bowl of cold water for 30 minutes to soften.

2. Starting the broth

   In a large pot, place the chicken thighs, whole peeled garlic cloves, ginger, jujubes, and ginseng root. Cover with mineral water. Bring to a boil, then lower the heat to a simmer.

3. Meat processing

   When the meat falls off the bone, remove the chicken. Shred the meat with a fork, removing the skin and bones. Strain the broth but keep the melting garlic cloves and the jujubes.

4. Cooking the porridge

   Pour the drained rice into the simmering broth. Stir regularly to prevent the bottom from sticking. The rice should absorb the liquid until it reaches a thick cream consistency that coats the spoon.

5. Finishing and plating

   Add the shredded chicken back in. Season with salt and pepper. When serving, drizzle with sesame oil and sprinkle with chopped green onions for crunch.

Chef's tips

• Don't over-rinse the rice: the starch is essential for that creamy texture.
• Skim the fat off the broth while the chicken cooks for a cleaner taste.
• If the porridge gets too thick when reheating, loosen it with a splash of water.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.