Korean Lotus Root Chicken Porridge
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The chicken flavor comes in twice: breast meat poached separately with green onion and ginger, then shredded, and a full pot of chicken stock as the cooking liquid.
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Lotus root is minced only a little larger than the rice grains, enough to give a slight bite inside the smooth porridge without feeling like separate chunks.
Ingredients
Instructions
- 1
Rinse 1 cup short-grain rice until the water runs mostly clear, then soak it for 30 minutes and drain well.
Peel 180 g lotus root and dice it slightly larger than rice grains so it keeps a gentle crunch.
- 2
Put 280 g chicken breast in water with the green onion and ginger, then poach over medium heat for about 12 minutes.
When the center turns fully white, lift it out and shred it along the grain.
- 3
Heat 1 tbsp sesame oil in a heavy pot over medium-low heat and sauté the garlic first.
When it smells fragrant, add the lotus root and soaked rice, then stir for 3 minutes so the grains get lightly coated.
- 4
Pour in 6 cups chicken stock and scrape the bottom to loosen any rice stuck to the pot.
Once it starts boiling, reduce to low heat and simmer for 25 minutes, stirring often to prevent scorching.
- 5
When the rice grains bloom and the porridge looks thick and creamy, add the shredded chicken.
Simmer for 5 more minutes until the chicken is hot, then season with 1 tsp salt and the black pepper.
- 6
Turn off the heat and rest the porridge for 2 minutes so the consistency settles.
Divide into bowls before it becomes too thick and serve warm.
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