Korean Chicken Breast Perilla Porridge

Boil 180 g chicken breast in gently bubbling water for about 10 minutes, then lift it out and cool briefly.

Shred it along the grain into small strands so no dry, bulky pieces remain in the porridge.

Finely dice 60 g onion and 40 g carrot.

Heat 1 tsp sesame oil in the pot over medium heat, then cook the vegetables for about 2 minutes until the onion turns translucent and the carrot starts to soften.

Add 0.8 cup soaked rice and stir for 1 minute so the grains are coated with the sesame oil and vegetable flavor.

Pour in 950 ml chicken stock, raise to medium-high heat, and bring it just to a boil around the edges.

When it starts boiling, reduce the heat to low and leave the pot uncovered.

Simmer for about 15 minutes, stirring often from the bottom, until the rice grains swell and start to break without sticking.

Once at least 80 percent of the rice grains have opened, add the shredded chicken.

Simmer for 2 more minutes, stirring gently, just until the meat is heated through and evenly distributed through the porridge.

Stir in 3 tbsp perilla seed powder and keep the heat low for about 3 minutes, stirring until the porridge turns thick and creamy.

Season at the end with 1 tbsp soup soy sauce, 1/4 tsp salt, and black pepper.