Recipes - Korean

Korean Chicken Congee (Dakjuk)
Dakjuk


A wholesome Korean Chicken Congee flavoured with garlic, spring onion and Korean chives. Get this Korean Chicken Congee (Dakjuk) recipe. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Lunch
Cook Method: Boil
Cuisine: Korean









Ingredients:

2 cups of short grain rice (rinsed and soaked for 2 hours)
2 tbsp sesame oil
5 cups of chicken stock
1 carrot (finely chopped)
½ tbsp garlic (minced)
1½ cup of roasted chicken (finely shredded)
Spring onions (finely chopped)
Buchu (Korean Chives, finely chopped)
Toasted sesame seeds




Steps:
  1. Drain soaked rice. Heat oil in a medium-sized pot over medium-high heat. Add drained rice and saute for about 2 mins. Add in chicken stock and bring to boil. Then lower heat and let it simmer for about 15 mins, stirring occasionally to avoid rice sticking to the bottom of the pot.
  2. After 15 mins, add in the finely chopped carrot and garlic. Allow to cook for a further 15 mins, continue to stir occasionally.
  3. The rice should soften and thicken up by then. Turn heat off and add in spring onions and Korean chives. Stir evenly and serve onto individual serving bowls, and garnish with toasted sesame seeds.

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Korean Chicken Congee (Dakjuk)

Korean Chicken Congee (Dakjuk)

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A wholesome Korean Chicken Congee flavoured with garlic, spring onion and Korean chives. Get this Korean Chicken Congee (Dakjuk) recipe. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Marination/Stand time : 1-2 hours
Course: Lunch
Cook Method: Boil
Cuisine: Korean
Ingredients

2 cups of short grain rice (rinsed and soaked for 2 hours)
2 tbsp sesame oil
5 cups of chicken stock
1 carrot (finely chopped)
½ tbsp garlic (minced)
1½ cup of roasted chicken (finely shredded)
Spring onions (finely chopped)
Buchu (Korean Chives, finely chopped)
Toasted sesame seeds

Instructions
  1. Drain soaked rice. Heat oil in a medium-sized pot over medium-high heat. Add drained rice and saute for about 2 mins. Add in chicken stock and bring to boil. Then lower heat and let it simmer for about 15 mins, stirring occasionally to avoid rice sticking to the bottom of the pot.
  2. After 15 mins, add in the finely chopped carrot and garlic. Allow to cook for a further 15 mins, continue to stir occasionally.
  3. The rice should soften and thicken up by then. Turn heat off and add in spring onions and Korean chives. Stir evenly and serve onto individual serving bowls, and garnish with toasted sesame seeds.

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