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Korean Dak Juk (Chicken Porridge)

 
One serving costs about $0.98

$0.98 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner Indian,Korean,Asian
spoonacular Score:33%

Spoonacular Score: 33%

 

Need a gluten free and dairy free main course? Korean Dak Juk (Chicken Porridge) could be a great recipe to try. This recipe serves 4 and costs 99 cents per serving. One serving contains 278 calories, 21g of protein, and 19g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. 1 person has made this recipe and would make it again. If you have carrot, jjapsahl, 6 garlic cloves, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. This recipe is typical of Korean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so tremendous. Similar recipes include Chicken Porridge, Chicken and Leek Porridge, and Chicken Congee (Rice Porridge).

Asian works really well with Riesling, Chenin Blanc, and Gewurztraminer. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Snoqualmie Naked Riesling. Reviewers quite like it with a 4 out of 5 star rating and a price of about 11 dollars per bottle.

Snoqualmie Naked Riesling

Organically farmed and produced, this Riesling shows aromas of pear and apricot with mineral characters that carry through on the palate. A crisp, off-dry finish captures the pure elegance of this varietal. A perfect pair with assorted cheeses or fresh garden salads.

» Get this wine on Wine.com

Ingredients

Servings:
0.5 small
0.5 small carrot
carrot
0.68 lb
0.68 lb boneless chicken pieces
boneless chicken pieces
0.11 cloves
0.11 cloves garlic cloves
garlic cloves
1 tsp
1 tsp salt
salt
some
some scallions
scallions
2 Tbsps
2 Tbsps sesame oil
sesame oil
1 cup
1 cup soy sauce
soy sauce
9 cups
9 cups water
water
0.5
0.5  zucchini
zucchini
3 cups
3 cups sweet jjapsahl
sweet jjapsahl
0.5 small carrot
0.5 small
carrot
0.68 lb boneless chicken pieces
0.68 lb
boneless chicken pieces
0.11 cloves garlic cloves
0.11 cloves
garlic cloves
1 tsp salt
1 tsp
salt
some scallions
some
scallions
2 Tbsps sesame oil
2 Tbsps
sesame oil
1 cup soy sauce
1 cup
soy sauce
9 cups water
9 cups
water
0.5  zucchini
0.5
zucchini
3 cups sweet jjapsahl
3 cups
sweet jjapsahl

Equipment

bowl
bowl
sieve
sieve
pot
pot
bowl
bowl
sieve
sieve
pot
pot


Instructions

  1. 1. Be sure to soak sweet rice in a large bowl of water (partially submerged) at least an hour before usage. There should be directions to usage so check the package if available.
  2. 2. Fill a large pot with about 8 cups of water, boil and then add whole chicken breasts, garlic cloves, and about 1 tbsp of salt. Boil on medium-high setting for about 20 minutes.
  3. 3. Remove chicken pieces from the heat and rinse under running cold water to cool. The chicken pieces can be torn into strips by hands or cut into thinly diced pieces according to preference.
  4. 4. As for the chicken broth, strain through a sieve and/or remove the garlic cloves with a spoon (saving is optional). Reserve chicken broth and pour about 3-4 cups of broth back into the pot.
  5. 5. Drain the water from the sweet rice and combine with shredded chicken and diced vegetables into the pot. Cook for about 20 minutes on medium heat, stirring frequently to prevent rice from sticking on the bottom. Keep the lid partially covered until a thick consistency is achieved. Add more chicken broth or water if necessary.
  6. 6. Plate into soup bowls while topping with a dash of sesame oil, soy sauce and green onion slices according to taste. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.98
Ingredient
½ smalls carrot
1 pound boneless chicken pieces
1 clove garlic cloves
some scallions
2 tablespoons sesame oil
1 cup soy sauce
½ zucchini
Price
$0.04
$1.13
$0.07
$0.16
$0.67
$1.57
$0.28
$3.93

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • get more health tips

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
272 Calories
20g Protein
18g Total Fat
5g Carbs
5% Health Score
Limit These
Calories
272
14%

Fat
18g
29%

  Saturated Fat
4g
27%

Carbohydrates
5g
2%

  Sugar
2g
2%

Cholesterol
57mg
19%

Sodium
3910mg
170%

Get Enough Of These
Protein
20g
42%

Vitamin B3
7mg
39%

Vitamin A
1260IU
25%

Vitamin B6
0.45mg
22%

Phosphorus
203mg
20%

Manganese
0.38mg
19%

Selenium
11µg
17%

Vitamin K
16µg
16%

Iron
2mg
13%

Magnesium
50mg
13%

Vitamin B2
0.21mg
13%

Copper
0.23mg
11%

Potassium
372mg
11%

Vitamin B5
1mg
10%

Zinc
1mg
10%

Vitamin C
7mg
9%

Vitamin B1
0.1mg
7%

Folate
26µg
7%

Calcium
48mg
5%

Fiber
1g
4%

Vitamin B12
0.24µg
4%

Vitamin E
0.43mg
3%

Vitamin D
0.15µg
1%

covered percent of daily need

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