CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE
Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.
Provided by Kay Chun
Categories grains and rice, poultry, soups and stews, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
- Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
- Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
- Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
- Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
- Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
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Nardos Mistire
[email protected]I can't wait to make this dish again!
Thabang Mokoena
[email protected]This dish is a must-try for any fan of Korean cuisine.
Thumper
[email protected]This juk is the perfect comfort food. It's warm, hearty, and delicious.
Tammilee “TammySky” Jones
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Maddy Saha
[email protected]This dish is so easy to make, but it tastes like it came from a restaurant.
saqi official 786
[email protected]I'm so glad I found this recipe. It's a keeper!
Funn with Adeel
[email protected]This is the best chicken and mushroom juk I've ever had. The flavors are incredible.
rumki khatun
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
VICKIE M Mutisya
[email protected]This dish is a great way to sneak some vegetables into your kids' diet. They'll love the creamy texture and the delicious flavor.
Trompie Shigwedha
[email protected]I'm not usually a fan of juk, but this recipe changed my mind. It's so flavorful and satisfying.
Zaiooda
[email protected]This juk is perfect for a cold winter day. It's warm and satisfying, and the scallion sauce adds a touch of elegance.
limon ahmed
[email protected]I would definitely recommend this dish to anyone looking for a comforting and flavorful meal.
Amia Escalera
[email protected]The scallion sauce really makes this dish. It adds a brightness and freshness that balances out the richness of the chicken and mushrooms.
Ahamada Kiizto
[email protected]I love the combination of chicken and mushrooms in this dish. It's a hearty and flavorful meal.
Junior Hangula
[email protected]This was my first time making juk and it turned out great! The instructions were easy to follow and the dish was delicious.
Sardar Imran
[email protected]I've made this dish several times now and it's always a hit. It's become a family favorite.
Raima Islam
[email protected]This juk was a great way to use up leftover chicken. It was easy to make and the results were fantastic.
Rajab ali jatoi
[email protected]I made this dish for my family and they all loved it! The chicken was tender and juicy, and the mushrooms added a nice earthy flavor.
Senzi Mpanza
[email protected]This chicken and mushroom juk was absolutely delicious! The flavors were so rich and comforting, and the scallion sauce added the perfect finishing touch.