Dakjuk

Method

1. 1 Soak the rice for 2 hours, then drain.
2. 2 Boil the chicken with garlic for 30 minutes, then remove it, shred the meat, and keep the broth.
3. 3 Sauté the rice with sesame oil over medium heat for 3 minutes; this will make the rice grains translucent and the porridge more fragrant.
4. 4 Pour in the chicken broth, simmer for 25 minutes, stirring frequently until the porridge is smooth.
5. 5 Add the shredded chicken and chopped carrots, season with salt, and sprinkle with chopped scallions.

With an appliance

• Pressure cooker 38 min

  Replace step 2: Boil the chicken with garlic at high pressure for 8 minutes, then release the pressure naturally for 10 minutes, remove the chicken, shred it, and retain the liquid. Replace step 4 with high pressure for 9 minutes, release naturally for 10 minutes, then open the lid and add the meat and carrots back in.