Recipe Index

Ingredients

• 3 scallions
• 5 garlic cloves
• 1 (1-inch) piece ginger, peeled and thinly sliced
• 1 lb skinless, boneless chicken breasts (about 4 small)
• 1 cup short- or medium-grain rice or glutinous rice
• 2 Tbsp toasted sesame oil, divided, plus more
• 1 medium carrot, peeled and finely chopped
• 1 large shallot, finely chopped
• 3 tsp kosher salt, divided, plus more
• Freshly ground pepper
• 1 Tbsp soy sauce, plus more
• Toasted sesame seeds, for serving

Method

1. Put the white and light green parts of 1 scallion in a medium pot and thinly slice the remaining 2 scallions, setting them aside; reserve the dark green tops for another use.
2. Add the garlic, ginger, chicken breasts and 5 cups water to the pot, bring everything to a vigorous boil, then take it off the heat, cover, and let it sit for 15 minutes.
3. Meanwhile rinse the rice in several changes of water, 2 to 3 times, until the water almost runs clear, and drain it.
4. Move the chicken and garlic to a cutting board to cool, and strain the poaching liquid through a fine-mesh sieve into a bowl, discarding the solids; there should be about 5 cups.
5. Heat 1 tablespoon of the sesame oil in a medium heavy pot over medium heat and toast the rice for about 1 minute until every grain is coated, then add the carrot and shallot with a seasoning of salt and pepper and cook about 2 minutes until the shallot turns translucent.
6. Stir in the poaching liquid, part of the salt and 2 cups water, bring the pot to a boil, then lower the heat, partially cover, and simmer 25 to 30 minutes, stirring now and then, until the porridge turns creamy; loosen it with water a quarter cup at a time if it thickens too much.
7. Shred the chicken and mash the poached garlic with the flat of a knife, then combine them in a bowl with the soy sauce, the remaining tablespoon of sesame oil and the remaining salt, seasoning with pepper.
8. Stir half the chicken and most of the sliced scallions into the porridge off the heat.
9. Ladle the juk into bowls, top each with the rest of the chicken and scallions, and finish with sesame seeds, pepper and drizzles of soy sauce and sesame oil.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data