Rice and Lentil Porridge w/ Chicken
This hearty porridge is thick, earthy and topped with garlicky juicy chicken and blistered chilis.
Rice and Lentil Porridge w/ Chicken
Serves 6 - 8
Over the last year, I’ve made a lot of yachae juk, Korean vegetable rice porridge for brunch. It is relatively easy, makes a substantial amount of food with a few ingredients and is absolutely delicious. I’ve also done the same thing with various daals, Indian lentils for dinner to serve with rice. this rice and lentil porridge combines some of what I have learned over the last year into one dish.
The resulting porridge is thick, earthy and warming while its accompaniments of garlicky juicy chicken and blistered chilis adds a slight bitterness, and heat. Served with kimchi for a bright crunch and you have a meal.
“Recipe Tips:
*1. You can substitute 1,300ml (6.5 c) store-bought chicken broth for the homemade broth.
2. A rotisserie chicken subs perfectly for the chicken that would have been cooked in the broth.”
Ingredients
Broth*
454g chicken legs or thighs or chicken breast
2 bay leaves
1.5 t onion powder
1 t garlic powder
15 whole garlic cloves, peeled and ends trimmed
1,400ml (7 c) water
Base
1.5 T vegetable oil
2 t cumin seeds
2 t ground coriander
1 t ground turmeric
1 t garam masala
1 t gochugaru
0.50 t ground sancho or Sichuan pepper
0.50 t ground black pepper
Juk
330g (1.5 c) glutinous white rice, rinsed
220g (1 c) red lentils, rinsed
1 mushroom bullion or 2 t mushroom powder
3 T soy sauce
1.5 t kosher salt
1,700ml (8.5 c) water
Finishing
1 T vegetable oil
150g (1/3 lb) kkwali gochu, shishito peppers
Recipe Know-how
Broth
1. In a medium pot place all of the broth ingredients and bring to a boil covered.
Skim the scum that rises to the surface.
Reduce heat to a low simmer and cook, covered 40-60 minutes for chicken legs or thighs and 20-25 minutes for chicken breast.
For the legs or thighs, the chicken should be beginning to fall off the bone but not completely.
Remove the garlic cloves to a bowl and the chicken to a plate.
Reserve the broth.
Juk
2. In a large pot, heat the vegetable oil for the base.
Add the spices and cook stirring frequently for 30 – 45 seconds.
Add the jook ingredients and reserved chicken broth.
Stir well and bring to a boil covered.
Reduce to a low simmer and cook covered for 60 – 75 minutes stirring occasionally.
As the jook thickens, it begins to stick more, to prevent that, stirring is necessary.
Continue on to Step 3 while the jook cooks.
3. Mash the garlic with 0.25 t kosher salt and 0.25 t ground black pepper.
If using a rotisserie chicken, shred and toss with the juices from the package and a pinch of garlic powder.
Shred the chicken and toss with the mashed garlic.
Taste and adjust seasoning as desired.
Reserve and keep warm.
4. After 75 minutes, you can begin to change the jook to your desired thickness.
For a thinner jook, add more water 50-100ml (0.25 - 0.50 c) at a time to reach your desired thickness.
Taste and adjust seasoning as desired.
Keep warm.
5. In a small saute pan, heat the finishing oil over high heat.
Add the kwwali gochu and toss briefly.
Add salt to taste and toss again, ensure that the peppers are in a single layer.
Allow to cook for 1 minutes to blister.
Toss and allow to cook 1 minute longer, allowing to blister on the other side.
6. Divide the jook between bowls and top with the chilis and chicken.
7. Serve.
