Korean Chicken Dakjuk Porridge

Serving: 320 g

Ingredients

• chicken breast80 g
• white rice120 g
• carrot30 g
• zucchini30 g
• eggs50 g
• garlic5 g
• coconut oil5 g

Recipe steps

1. Simmer the chicken breast in lightly salted water with the garlic for 12 minutes, then lift out and shred; keep the broth.
2. Finely dice the carrot and zucchini and sweat them in the oil until soft.
3. Add the cooked rice and enough broth to cover, then simmer, stirring, until it breaks down into a loose porridge.
4. Stir the shredded chicken back in and season with salt, white pepper and a few drops of sesame oil.
5. Swirl the beaten egg through the hot porridge in ribbons and serve immediately.

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