When you're weak and feeling unwell, instead of hard-to-chew foods, you should eat nutritious foods that don't require much chewing. To replenish your depleted energy, chicken rice porridge is the best food choice.
I'd like to share how to cook chicken rice porridge Korean style.
Ingredients
- 1.5 liters of chicken stock
- 250 grams of chicken (boiled and shredded. Marinated with salt, garlic, sesame oil, and black pepper powder)
- 1 carrot
- 1 stalk of coriander
- 4 mushrooms
- 1 condensed milk can's worth of rice
- 2 tablespoons of sesame oil and a little sesame seeds
- A little thinly sliced spring onion
Step-by-step instructions
1. Soak the rice in water for about an hour. After an hour, drain it from the water.
2. Finely chop the mushrooms, carrot, and coriander.
3. Heat the pot and add 2 tablespoons of sesame oil. Once the oil is hot, add the rice and stir for a few minutes.
4. Pour the chicken stock into the pot and let it simmer for about 20 to 25 minutes. Let it boil until the rice is fully cooked. You'll also need to stir continuously with a spoon to prevent it from sticking to the pot.
5. Once the rice has softened, add the carrot, coriander, and mushrooms, and let it simmer for about 10 to 15 minutes. You can also adjust the amount of chicken stock liquid according to your preference.
6. Since the chicken is already cooked, add the shredded chicken into the rice porridge pot just before taking it off the stove. Add salt and black pepper powder, then taste to check the seasoning.
Once all 6 of these steps are complete, you'll have a delicious and nutritious Korean chicken rice porridge ready to enjoy.
Source: Koreanbapsang.com
