Korean Chicken Porridge (Dakjuk)

Pasos

1. Rinse the rice several times, then let it soak for 20 minutes in cold water. Drain.
2. Bring the water to a boil with the chicken thighs, crushed garlic, and a pinch of salt. Poach for 25 minutes.
3. Remove the chicken, shred the meat, and set aside. Strain the broth and keep it hot.
4. In a large saucepan, sauté the drained rice for 2 minutes in the sesame oil.
5. Pour in the hot broth little by little, add the finely grated carrot, then let simmer for 25 to 30 minutes, stirring regularly.
6. When the grains have burst and the porridge is creamy, stir in the shredded chicken and adjust the salt.
7. Serve hot, garnished with thinly sliced scallion, sesame seeds, and a drizzle of soy sauce to be adjusted at the table.