Ddong-ju (Chicken Rice Porridge)
Ingredients
- 300 gsticky rice (soaked)
- 2 pcChicken leg (whole)
- 8 pcGarlic (peeled)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 1 tspGinger ground
- 2 LMineral water
- 1 tbspSesame oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 6 pcDried jujubes (rinsed)
- 1 pcGinseng root (cleaned)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Freezes very well.
