Ginger Garlic Chicken Porridge (닭죽): How to make lemonade out of lemons

I don't really mean to write about lemons and lemonade. I want to write about rice and the way you can transform rice into something else, much like making lemonade out of lemons.

Due to the nature of husband's job (odd hours), I always have to keep a my rice cooker full of fresh rice. But I don't like husband or family to eat rice that is too old as it just doesn't taste as good, so I generally try and turn off the cooker and take out the rice if it has been sitting in there for 24 hours. Sometimes this means I have a LOT of rice leftover, and what do I do with it? I cool it and freeze it in ziploc bags so I have rice for the future. What sort of future can frozen rice have? You'd be very surprised at how WONDERFUL previously frozen, defrosted rice is in making fried rice, kimchee fried rice, or ome-rice. The other thing it can become is a beautiful, silky, comforting porridge (jook 죽). You can actually make it sort of a "leftover delight" but I try and make it really delicious by restraining the number of ingredients I want to put in, and instead really focusing on the rice and a few simple additions. Our family favorite is chicken, ginger, garlic with the rice and then topped with some scallions. It's wonderfully comforting, but also easy to make and completely delicious. Served with some green beans, bok choy, garlic broccoli, soy stewed beef and/or kimchee, and you have a complete meal.

Ginger Garlic Chicken Porridge (닭죽)
Serves 3-4

2 cups cooked rice (If it is frozen, defrost the rice)
4 cups water
2 tablespoons freshly grated ginger (or more if you like)
2 tablespoons of chopped garlic (or more if you like)
1-2 cups of shredded cooked chicken (my rotisserie chicken from Costco often ends up in the porridge.)
1/4 chopped green onions (for the top)
Salt and pepper to taste

1. In a large heavy pot, add the rice and water. (You'll notice my rice is a mix of brown and white)

2. Using a wooden spoon break up the rice so that the rice is fully submerged in the water. Turn on the heat to medium. Add ginger, garlic, and cooked chicken.

3. Leave the pot uncovered and bring to a boil, and then reduce heat as to maintain a simmer. Stir occasionally to make sure the rice is not stuck to the bottom. If you are not careful and too eager and try and get it to boiling too quickly, you WILL make the rice water overflow and it is a HUGE mess.

4. Allow to cook and simmer for about 25 minutes, and the rice has "melted" and lost some of it's shape...it will be silky looking and slightly translucent. Season with salt and pepper.

5. Serve with chopped green onions on top.

Printable recipe

Delicious and ready to be eaten up.

Share this post