DH woke up one morning with a headache and flu-like muscle aches. Being the good Korean wife, I decided to make chicken juk. As an experiment, I added ginger and garlic as a nod to Out the Door (sister restaurant to The Slanted Door here in SF). I love how the essence of ginger adds another layer to the juk. Give it a try the next time you make a batch. Also, it’s best to make it with chaap saal or sweet rice which you can find in your local Asian market.
And for all of youse getting hit with Snowmageddon 2010, it’s perfect after a day of shoveling…or making snow forts!
Ddak juk (chicken rice porridge)
Serves 2 adults, 1 toddler and 1 baby with enough for seconds.
Broth:
1 lb. chicken thighs or breasts (I prefer dark meat, but either works)
10-12 cups water (you actually need only 4 cups of broth for the recipe, but I always make extra)
1/2 teaspoon garlic powder
1 cup sweet rice (chaap saal)
4 cups chicken broth
1 teaspoon salt
2 pieces of ginger (about 1-inch diameter, 1/4″ thick)
1-2 whole garlic cloves
2 green onions, chopped
Cover rice with water in a bowl and let soak for at least an hour.
Bring chicken and water to boil and simmer for 20-30 minutes (more of a high simmer). Take chicken out and set aside. Add salt to taste to broth. Once chicken is cool to touch, then shred the chicken. Add sauce to shredded chicken, mix, and set aside.
Ladle 4 cups of broth into a medium saucepan and bring to a boil. Add ginger and garlic. Drain rice and add rice to the boiling broth. Lower heat to medium high. Stirring often, cook for about 15-20 minutes until most (not all) of the liquid has been absorbed and the rice is of porridge consistency.
Take out ginger and garlic before serving. Ladle the juk into serving bowls and top with chicken and green onions. serve immediately.
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