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Chicken Juk

A soothing Korean rice porridge simmered with chicken, garlic, and sesame oil. It creates a creamy, comforting meal that is gentle and nourishing.

60 minEasyServes 4280 cal/serving

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Ingredients

  • 1 cup short-grain white rice, soaked
  • 1 tbsp toasted sesame oil
  • 4 garlic cloves, minced
  • 1/2 lb boneless chicken breast, diced
  • 6 cups chicken broth
  • 1 tsp fine sea salt
  • 2 scallions, sliced

Instructions

  1. 1

    Heat 1 tbsp toasted sesame oil in a pot over medium heat. Add 4 minced garlic cloves and 1/2 lb diced boneless chicken breast, cooking for 5 minutes until chicken reaches an internal temperature of 165°F.

  2. 2

    Add 1 cup soaked short-grain white rice and sauté for 2 minutes until translucent.

  3. 3

    Pour in 6 cups chicken broth and bring to a boil over high heat.

  4. 4

    Reduce heat to low, cover, and simmer for 30 minutes until thick, stirring occasionally.

  5. 5

    Season with 1 tsp fine sea salt and top with 2 sliced scallions before serving.

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Questions

How long does Chicken Juk take?

As written, 60 minutes: 15 of prep and 45 of cooking. The longest single stretch is step 4 (30 minutes): "Reduce heat to low, cover, and simmer for 30 minutes until thick, stirring occasionally."

What internal temperature should Chicken Juk reach?

For Chicken Juk, the target internal temperature is 165 F (about 75 C), given in step 1. A probe thermometer removes the guesswork.

How do I know the sauce has reduced enough in Chicken Juk?

Step 4 reads: "Reduce heat to low, cover, and simmer for 30 minutes until thick, stirring occasionally." Go by step 4, and note that a wider pan gets there faster. The usual test is that the sauce coats the back of a spoon and a finger drawn through it leaves a clean line.

What can I use instead of toasted sesame oil in Chicken Juk?

The entry for Chicken Juk calls for 1 tbsp toasted sesame oil. In its place: There is no neutral substitute for the toasted flavor. Warm a spoonful of sesame seeds in a neutral oil, or leave it out and finish with toasted seeds.

Can I use chicken thighs instead of chicken breasts in Chicken Juk?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Juk uses 1/2 lb boneless chicken breast, diced.

Serve it with

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