Dak Juk

Rebecca Chu's avatar
Rebecca Chu

Ingredients

  • 1/2
    Whole roasted chicken
    pulled
  • 2 cups
    shiitake mushroom
  • 1/2 cup
    scallion
  • 1/4 cup (packed)
    ginger
  • 2
    tablespoon canola oil
  • 2
    cups unsalted chicken stock
  • 2
    cups water
  • 1/2
    teaspoon kosher salt
  • 1/4
    teaspoon white pepper
  • 1/2
    teaspoon fish sauce
  • 1
    piece dried kelp
  • 1
    cup water
  • 1
    tablespoon sesame oil
  • 1/2
    teaspoon sugar
  • 3
    eggs
  • sesame seeds
  • 1
    pack Roasted seaweed
  • 2
    cups unsalted chicken stock

Instructions

1
First, save the drippings into a big bowl. Use 1/2 Whole roasted chicken (pulled ) and pull the dark meat into thin strips. Mix the chicken with its drippings.
2
Thinly slice 1/2 cup scallion, 1/4 cup (packed) ginger, and 2 cups shiitake mushroom.
3
Pour 2 tablespoon canola oil into the pot at medium heat. Add the scallion and sweat for 1-2 minutes making sure it doesn't carmelize. Add the ginger next and sweat 1-2 minutes. Add the rice and toast.
4
When the rice starts to crackle and turn a little white, its ready. Add 2 cups unsalted chicken stock and mix it in at high heat.
5
Gently stir until the porridge comes at a boil. Continue to stir every minute. When the stock starts to thicken, add the remaining 2 cups of chicken stock and continue to stir every minute. Keep an eye on the pot to make sure the rice doesn't stick to the
6
Add shiitake mushroom and stir. Pour in 2 cups water and stir.
7
When the porridge thickens and the rice looks more plump, add in the seasonings. Add 1/4 teaspoon white pepper, 1/2 teaspoon fish sauce, and 1/2 teaspoon kosher salt. Lower the heat to medium low.
8
Add 1 piece dried kelp (optional) to boost umami.
9
Add the chicken pieces in and stir. Once the porridge looks thick, add another 1 cup water and stir.
10
Add in 1 tablespoon sesame oil and stir.
11
Taste the porridge and adjust if it needs more salt and / or fish sauce. Add 1/2 teaspoon sugar (optional) for balance and stir.
12
Crack and beat the 3 eggs in a bowl. Stir the pot once again and pour in eggs in a circular motion.
13
Adjust the heat to low and cover the pot with a lid for a minute.
14
Pour the porridge into a bowl.
15
Garnish by shredding the roasted seaweed into the bowl.
16
Sprinkle sesame seeds.
17
Add a spoon and eat right away! Enjoy!
Rebecca Chu's avatar