Description
A savory twist on the traditional Korean Ginseng Chicken Porridge, perfect for a comforting meal.
Ingredients
Scale
- 2 cups cooked white rice
- 1 whole small chicken (about 3-4 pounds)
- 8 cups chicken broth
- 2 tablespoons ginseng root (sliced)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 2 green onions (chopped)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Additional green onions for garnish (optional)
Instructions
- Rinse the cooked rice under cold water until the water runs clear, then set aside.
- In a large pot, combine the whole chicken, chicken broth, ginseng root, garlic, and ginger. Bring to a boil over medium-high heat.
- Reduce the heat to low and let the chicken simmer for about 30-40 minutes, or until fully cooked. Remove the chicken and set aside to cool slightly.
- Strain the broth to remove the ginseng and any solids, then return the clear broth to the pot.
- Shred the chicken meat, discarding the skin and bones, and add the shredded chicken back into the pot.
- Stir in the cooked rice, soy sauce, sesame oil, and season with salt and pepper. Cook on low heat for an additional 10-15 minutes, stirring occasionally, until the porridge is heated through and slightly thickened.
- Serve hot, garnished with chopped green onions and sesame seeds if desired.
Notes
- For a creamier texture, blend a portion of the porridge before serving.
- To customize, add vegetables like spinach or carrots for extra nutrition and color.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 0g
- Sodium: varies
- Fat: 10g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: varies
- Protein: 30g
- Cholesterol: varies