Recipe: Tasty Chicken Porridge

Chicken Porridge. Dakjuk (닭죽, chicken porridge) is a family favorite! This chicken-flavored creamy porridge is one of the best when it comes to comfort food, especially on cold winter days! Cucumber, garlic, ginseng roots, green chili pepper, green onion, ground black pepper, hot pepper flakes, onion, rice, salt, sesame seeds, short grain rice, soy sauce, ssamjang, sugar, sweet rice, water, white vinegar, whole chicken.

NOTE: In the Black Desert the craft is heavily affected by your skill level. At higher skill levels you can use less materials and get more products. Chicken porridge or chicken congee comes in a near second after chicken soup as the most Sometimes, I prefer chicken congee to chicken soup because of the extra soothing effect of rice. You can cook Chicken Porridge using 15 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Chicken Porridge

1. Prepare 150 gr of uncooked rice.
2. Prepare 700-800 ml of chicken broth/water.
3. Prepare 2 of bay leaves.
4. Prepare to taste of Chicken bouillon powder.
5. Prepare to taste of Salt.
6. You need to taste of White pepper powder.
7. Prepare 300 gr of ground chicken breast.
8. Prepare 2 of garlic cloves, minced.
9. It's 1/2 inch of ginger, minced.
10. You need 1/2 tbs of oyster sauce.
11. Prepare 1/2 tsp of sugar.
12. It's to taste of salt.
13. You need to taste of Ground white pepper.
14. You need 1/2 tsp of sesame oil.
15. You need 2 tbs of cooking oil.

Chicken and Ginger Congee is one of those dishes that I start craving whenever a cold, the flu or Chinese rice porridge can be eaten anytime of the day, but today, it was perfect for breakfast, or. This simple and tasty Chicken Rice Porridge (Chicken Congee) is so easy to prepare. As it is very easy on the tummy, porridge is also often prepared and served during convalescence from illness. Traditional Cantonese rice porridge (congee) recipe make easy.

Chicken Porridge instructions

1. Rinse the rice and drain. Do this 2 - 3 times..
2. Put the rice in a slow cooker along with chicken broth, bay leaves, chicken bouillon, salt and pepper. Stir until mixed well..
3. Set the slow cooker on low then cook until the rice absorbs all the liquid. (I started cooking at 9 pm, then the next day at 9 am, I opened the lid and stir the porridge, tasted it to make sure it needs more salt or not. Then I put the lid back on and continue to cook it until 10 am).
4. Heat the oil, saute the garlic and ginger until fragrant..
5. Add in the ground chicken. Saute until the chicken turn white..
6. Add in the oyster sauce, salt, sugar and pepper. Stir it until mixed well. Taste it. Add more seasoning if needed. Cook until no more liquid left..
7. Turn the heat off. Let the chicken cool down then pour all into a food processor. Pulse a couple times to get fine texture..
8. Put the chicken back in the pan. Add in the sesame oil. Stir it for a little bit on a medium heat until mixed well. Turn the heat off..
9. How to serve : put the porridge in a bowl. Add the chicken and you can add other things such as youtiao (chinese doughnut/fried bread stick), roasted peanut, fried french onion/fried shallot etc and sprinkle with sliced green onion/chives. If you like it spicy like me, you can add hot sauce/chilli/sambal as much as you want..

This rice porridge is the breakfast and lunch staple in many Asian countries and serves in Dim Sum restaurants (they call it as jook in. Step aside chicken noodle soup, here comes the Instant Pot Chicken Congee! Congee, also known as Jook, is a rice porridge that has thousands of years of history in the Chinese. This chicken porridge tastes similar to SamGaeTang, but it skips some of ingredients that could be difficult to find, such as Here is Korean style chicken porridge. It tastes best with any kind of kimchi.