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Ingredients
3 scallions
5 garlic cloves
1 1-inch piece ginger peeled and thinly sliced- 1 lb boneless skinless chicken breasts about 4 small; cut larger breasts in half
5 cups water for poaching- 1 cup short- or medium-grain rice or glutinous rice
- 2 tablespoons toasted sesame oil divided, plus more to serve
1 medium carrots peeled and finely chopped
1 large shallots finely chopped
3 teaspoons Diamond Crystal kosher salt or 1 3/4 teaspoons Morton, divided, plus more to taste
freshly ground black pepper to taste- 2 cups water for porridge, plus extra if needed
1 tablespoon soy sauce plus more to serve- toasted sesame seeds for serving
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Put the white and pale green part of one scallion in a medium pot; reserve its dark green top for another use. Thinly slice the other two scallions for serving. Add the garlic, ginger, chicken and poaching water to the pot. Bring to a vigorous boil, remove from the heat, cover and leave for about 15 minutes. Check that the chicken reaches 165°F; if not, return to a gentle simmer until it does.
- Meanwhile, rinse the rice in several changes of water until the water is nearly clear, then drain. Transfer the cooked chicken and garlic to a clean board. Strain the poaching broth, keeping about 5 cups and discarding the other solids.
- Heat 1 tablespoon sesame oil in a heavy medium pot over medium heat. Stir the rice for about 1 minute, then add the carrot and shallot with a little salt and pepper. Cook for about 2 minutes, until the shallot is translucent.
- Add the reserved broth, 2 teaspoons Diamond Crystal salt or 1 1/4 teaspoons Morton, and the porridge water. Bring to a boil over medium-high heat. Lower to medium-low, partly cover and simmer for 25–30 minutes, stirring occasionally, until creamy and porridge-like. Add water 1/4 cup at a time if it becomes too thick.
- Shred the chicken and mash the cooked garlic. Mix them with the soy sauce, remaining tablespoon sesame oil and remaining teaspoon Diamond Crystal salt or 1/2 teaspoon Morton. Season with pepper.
- Stir half the chicken mixture and most of the sliced scallions into the porridge. Ladle into bowls and top with the remaining chicken and scallions. Finish with sesame seeds and extra soy sauce or sesame oil to taste.
Notes
Check the poached chicken for 165°F instead of relying only on the covered standing time.
Stir the porridge periodically so the rice does not catch on the bottom. No complete total time is specified.
