Dakjuk (Korean Chicken Rice Porridge)

Ingredients

• •1 cup short-grain white rice, rinsed
• •12 oz boneless skinless chicken breast
• •6 cups gluten-free chicken broth
• •1 tbsp sesame oil
• •1/2 cup carrot, finely diced
• •1 clove garlic, minced
• •3 green onions, thinly sliced
• •2 tsp sesame seeds, toasted
• •3/4 tsp salt

Directions

1. 1Heat sesame oil in a pot over medium heat and stir the rinsed rice for 2 minutes until glossy.
2. 2Add chicken broth and whole chicken breast and bring to a gentle boil.
3. 3Reduce heat and simmer 20 minutes, then remove the chicken and shred it finely.
4. 4Add carrot and garlic to the rice and simmer 10–12 minutes until the grains begin breaking down.
5. 5Return shredded chicken to the pot, season with salt, and cook 3 minutes more.
6. 6Top with green onions and sesame seeds and transfer slightly loose porridge to a preheated thermos.

💡 Pack dakjuk looser than you would serve it at home; the rice keeps thickening in a thermos and should remain spoonable at lunch.

Cook this with Miamzi 👨‍🍳

Miamzi knows what's in your kitchen — it checks this recipe against your ingredients, adds what's missing to your grocery list, plans your week, and invents new dishes from what you already have.