easy chicken porridge (dakjuk-닭죽)
Hi guys!
With COVID19 going on, it seems like a lot of people are trying to boost their immune system and eat healthy. I thought I would share a recipe that includes three key ingredients that boosts your immune system naturally: ginger, garlic, and onion! This is a simplified version of chicken porridge, also known as dakjuk (닭죽) in Korean, made with rice, chicken, and vegetables, it’s a perfect comfort food for breakfast or as a light meal.
Here is a short list of benefits for ginger, garlic, and onion:
Benefits of ginger: relieves headache & migraine, treats sore throat, cold & cough, prevents cancer, boosts immune system, improves blood circulation
Benefits of garlic: relieves stress & fatigue, rejuvenates skin, cures respiratory problems, boosts metabolism, has anti inflammatory property, treats cancer cells, lowers cholesterol, boosts immune system
Benefits of onion: improve digestive system, treats fever and allergies, regulates blood, low in fat and calories
If you want a short cut, have chicken stock, or leftover roasted chicken…
1. Use good quality commercial chicken stock and boil some boneless chicken pieces with garlic, ginger, and onion in the stock until the chicken is cooked through.
2. You can use leftover roasted chicken by making chicken stock by boiling the remains in a pot along with garlic, ginger, and onion.
and then you can skip to step 4.
Ingredients:
Serving size: 4
Water - 7 cups
Chicken bone-in thighs (4-5) or drumsticks (6-8)
Onion - ½
Garlic clove - 1
Ginger - Size of thumb
Green onion - 4 stalks
Salt - 1 Tbs
Carrots - 2 diced very small
Portobello/ oyster mushroom - 4
Rice - 2 bowls
Sesame oil - 2 Tbs
Soy sauce - optional for flavoring
Black pepper - as desired
Let’s get started!
1. Heat up the pot on the stove on medium, with water, chicken, onion, garlic, ginger, and green onion. Put salt and close the lid.
2. While the chicken is getting cooked, you can start chopping the vegetables in the meantime. Dice the carrots, mushroom, and green onion into very small pieces.
3. The longer you cook the chicken, the more flavorful the broth will be, so I boiled for 50 min. If the broth starts bubbling, simply open the lid and get rid of the brown top layer of broth that’s created by the chicken.
4. When the chicken is cooked (To check if the chicken is cooked, take the chicken out and slice through), lower the stove to medium- low, and take the chicken out, shred it and leave it aside.
5. Take everything (onion, garlic, ginger, green onion) out from the pot and put half of the broth (about 2 cups) aside in a bowl and save it for later use.
6.Put the 3 chopped vegetables (carrots, mushroom, and green onion) into the pot and the shredded chicken and stir. Let it simmer for 5-10 minutes in medium-low heat.
7. Put the cooked rice into the pot and stir in low heat. Let the cooked rice get soaked with the broth.
8. Put sesame oil and stir.
9. Stir the pot until the broth is almost gone. I let the rice simmer in low heat for 15 min.
10. Pour the rest of the broth that you saved in a bowl if desired or you can save the broth till next time!
11. Put black pepper, salt, or soy sauce for additional flavoring.
12. Enjoy!
Leave me a comment and let me know if you tried this recipe or will be trying this recipe in the future!
Xx, Amie