Dakjuk

Chicken and rice are the stars of this deeply comforting Korean porridge known as dakjuk. Gently poaching boneless chicken breast is a speedier way to create an aromatic broth. Once the chicken is cooked, it is taken out to cool and the ensuing broth (topped up with a bit more water) helps to cook the rice in another pot. Make sure your rice stays creamy and soft by adding more water as needed, ¼ cup at a time. We start with uncooked rice grains here, but you can certainly save time by using leftover cooked rice. As with any porridge, top to your liking with the seasoned shredded chicken, toasted sesame seeds, scallions, and generous drizzles of soy sauce and toasted sesame oil.