Photograph of the finished Dakjuk

Korea · Cháo gà Dakjuk

Dakjuk

50 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.2 lb
  • Photograph of Rice Rice 9.9 oz
  • Photograph of Carrot Carrot 1.2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Salt Salt 0.6 oz

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.

Start cooking