Korean Chicken and Rice Porridge

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 cups short grain white rice
• 8 cups chicken broth
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon sesame oil
• 2 tablespoons soy sauce
• Salt and pepper to taste
• 3 scallions, thinly sliced, optional

Directions

1. Cut the chicken into 1-inch cubes.
2. Set a large pot over medium heat, then pour in the sesame oil.
3. Stir in the onion, garlic, ginger, and scallions, if you’re using them. Cook until the vegetables have softened, about 5 minutes.
4. Add the chicken to the pot and cook until it has a little color on the outside, about 5 minutes.
5. Pour in the soy sauce and chicken broth, then bring everything up to a boil.
6. Turn the heat down to low and stir in the rice. Let it simmer for 20 minutes, or until the rice is fully cooked.
7. Taste and add salt and pepper as needed before serving.