Main ingredients 🥩
Glutinous riceRegular rice
Ttukdak Hyung's Scorched Rice Chicken Porridge
A super simple, premium chicken porridge made by adding glutinous rice, regular rice, and chicken broth to an electric rice cooker, topping it with leftover chicken, and cooking it in scorched rice mode for a rich, savory flavor.
🙋 Recommended for
- ⭐ Those who want to avoid the hassle of constantly stirring porridge over a gas stove.
- ⭐ Those who want to easily enjoy the savory and rich scorched rice porridge sold at specialty boiled chicken restaurants, right at home.
Ingredients needed 🛒2 servings
- Appropriate amount of glutinous rice (Ratio 1)
- Appropriate amount of regular rice (Ratio 1)
- Leftover chicken broth (2 times the total volume of rice)
- Shredded chicken breast or other lean meat, appropriate amount
Recipe 🍳
- In the rice cooker, add glutinous rice and regular rice in a 1:1 ratio, after washing them thoroughly.
- Pour in chicken broth, exactly double the combined volume of the glutinous and regular rice.
- Evenly top with shredded chicken breast and any remaining lean meat.
- Close the rice cooker lid, select the scorched rice mode, and start cooking.
- Once cooking is complete, stir the savory scorched rice at the bottom and the soft porridge together, then serve in bowls.
- Wash and add glutinous rice and regular rice in a 1:1 ratio to the rice cooker.
- Pour in chicken broth equal to twice the total volume of rice, and top with shredded chicken.
- Operate the electric rice cooker in scorched rice mode, then mix well to complete.
Cooking tips 💡
- It is essential to use the 'scorched rice mode' of the electric rice cooker instead of the regular cooking mode. This allows the bottom to become golden brown and crispy, perfectly replicating the deep, savory flavor of restaurant-bought porridge.
- Mixing an equal amount of glutinous rice with regular rice, rather than using only regular rice, helps the porridge maintain its stickiness for longer and results in a chewier, softer texture.
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