Nourishing Korean Chicken Porridge (Dakjuk) for Winter
Nourishing Korean Chicken Porridge (Dakjuk) for Winter
How to Easily Make Heartwarming Chicken Porridge, a Perfect Winter Tonic
As the days grow colder, it’s essential to nourish your body with hearty, warming foods. Our moms always knew the best way to keep us healthy, and this simple Dakjuk (Korean chicken porridge) recipe is a true winter savior! Easy enough for anyone to make, this comforting dish is packed with nutrients and flavor. Make this winter’s ultimate health food a staple in your home!
Dakjuk Ingredients- 2 medium chickens
- 10 dried jujubes (dates)
- 10 whole garlic cloves
- 1 knob of ginger (thumb-sized)
- 5 bay leaves
- 2 stalks of green onion (white parts only)
- 3 cups glutinous rice, soaked
- 2 potatoes
- 1/2 carrot
- 1 onion
Cooking Instructions
Step 1
Begin by trimming the tail end of the chicken. Removing this part is key to eliminating any unwanted gamey smell, ensuring a clean and delicious flavor for your Dakjuk.
Step 2
Next, carefully remove any excess fat from the neck area and any visible fatty deposits scattered on the chicken. These can also contribute to an unpleasant odor.
Step 3
Rinse the prepared chicken thoroughly under running water, ensuring it’s clean inside and out.
Step 4
Place the cleaned chicken in a large, deep pot. Add the white parts of the green onions, dried jujubes, whole garlic cloves, ginger, and bay leaves. Pour in enough water to completely cover the ingredients. Bring to a boil over high heat, then reduce to medium heat and simmer until the chicken is very tender, about 1 hour.
Step 5
While the chicken is simmering, rinse the glutinous rice and let it soak for at least 30 minutes. Soaking the rice will result in a much smoother and creamier porridge.
Step 6
Prepare the vegetables that will add color and flavor to your Dakjuk. Peel and thinly julienne the potatoes, carrot, and onion. Then, finely mince these julienned vegetables. Mincing them finely will make the porridge more enjoyable, especially for children.
Step 7
Once the chicken is fully cooked, carefully remove the chicken and all the simmering aromatics (green onion, garlic, ginger, etc.) from the pot. Let the chicken cool slightly, then shred the meat into bite-sized pieces.
Step 8
Add the soaked glutinous rice to the strained chicken broth and bring it to a simmer. Once the rice grains become translucent and start to soften, add the minced vegetables. Stir continuously with a wooden spoon to prevent the rice from sticking to the bottom of the pot. Consistent stirring is crucial here.
Step 9
When the vegetables are tender, add the shredded chicken meat back into the pot. Stir and cook for another 2-3 minutes, allowing the chicken to meld with the broth. Your delicious Dakjuk is now ready!
Step 10
Enjoy your homemade Dakjuk! This comforting and nutritious porridge is perfect for a warm breakfast or when you need a light, easily digestible meal. It’s the ultimate winter tonic!
