Dakjuk (Korean Chicken Rice Porridge)
Soft, creamy rice porridge with tender shredded chicken and vegetables, gentle comfort food for cold days.
- Time1 hr 10
- LevelEasy
- Costabout £2.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the rice in a sieve until the water runs clear, then soak in cold water for 20 minutes and drain.
20 min - 2
Put the chicken, water, ginger and garlic in a large pot. Bring to the boil, skim, then simmer for 25 minutes until the chicken is cooked through.
25 min - 3
Lift out the chicken and shred the meat, discarding the bones. Strain the stock and return it to the pot, discarding the ginger and garlic.
- 4
Add the rice to the stock and simmer, stirring often, for 20 minutes.
20 min - 5
Add the carrot and courgette and cook for 10 more minutes, until the rice has broken down into a creamy porridge. Loosen with a splash of water if too thick.
10 min - 6
Stir in the chicken, tamari and salt. Serve in bowls topped with sesame oil, spring onion and sesame seeds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.