Korean Chicken Porridge

Taste: Other; Cooking Method: Boiling; Time: Half an hour; Difficulty: Moderate.

Detailed Steps for Cooking Korean Chicken Porridge

First, use leftover rice to make rice porridge. The porridge generally needs to be boiled for more than an hour to allow the rice grains to fully burst.

Soak the chicken breast in fresh milk for 30 minutes.

Cut the zucchini, carrot, purple onion, and scallion into small pieces and set aside.

Put water, kelp, garlic cloves, and spring onion in a pot and boil. After the water boils, add the chicken and cook for 3 minutes. Turn off the heat, cover the pot, and let it sit for 20 minutes. (PS: It’s okay to cook for a few more minutes and skip the 20-minute rest, but the texture of the meat may be affected.)

Tear the cooked chicken into shreds, divide into two portions, set one portion aside, and marinate the other portion with a little sesame oil and salt. Don’t throw away the chicken soup, it will be used later.

Heat the oil in a pan, add the zucchini, carrot, and purple onion that were prepared earlier, and stir-fry over medium heat for 2 minutes.

Add the shredded chicken (the portion without sesame oil) and a small amount of chicken soup to the pan and cook together. Add salt and MSG to taste, but don’t make it too bland. Cook for about 5 minutes.

Pour the cooked rice porridge into the pan and cook together. You can add some chicken soup to adjust the consistency. Add some salt to adjust the seasoning (according to personal taste). Cook for about 5 minutes.

Pour the porridge into a bowl, add the marinated chicken, sprinkle some scallions and fried sesame seeds, and it’s done.

Let’s eat with Eva~~