Korean Chicken and Rice Porridge Dakjuk with Garlic Chives (4 Servings)

Rinse 1/2 cup each glutinous and short-grain rice; soak in plenty of cold water for one hour and drain. This soaking period is included in prep time.

Cut 160 g onion and 170 g radish into chunks and prepare 60 g green scallion tops. Do not rinse the 800 g raw chicken under running water; check for bone fragments and packaging remnants.

Bring 2.5 L water, scallion greens, onion and radish to a boil for about 15 minutes, add the drumsticks and cook at a steady gentle boil around 20 minutes after it returns to a boil.

Check the thickest chicken flesh away from the bone with a thermometer: reach at least 74°C, cooking longer as needed. Remove, cool enough to handle and debone. Reserve about five tablespoons of meat for garnish.

Return chicken bones to the stock and simmer about 20 minutes, then strain out bones and aromatics. Aim for about 1.7 L (seven cups) broth; if short, top up with water and bring back to a boil.

Warm one tablespoon sesame oil in a clean pot; stir-fry the soaked rice 1–2 minutes over medium heat so grains become evenly coated.

Add roughly 1.7 L chicken stock, shredded meat except reserved garnish and 1/4 tsp anchovy fish sauce. Bring to a boil then lower heat, stirring often until rice is fully tender and porridge flows slowly from a spoon; extend cooking if grains remain firm.

Season with 3/4 tsp salt and 1/2 tsp soup soy sauce. Stir in 60 g finely diced carrot, simmer 3–5 minutes until tender, then add the remaining 1 tbsp sesame oil and 20 g chopped garlic chives.

Divide into four bowls, top with the reserved fully cooked chicken, and optional sesame seeds and scallion. Chill leftovers in shallow containers within two hours. Reheat to 74°C, thinning with water or safely stored stock if needed.