Porridge with chicken broth

By Kim Yong-ja

This dish is wonderful as a winter breakfast. If you have already prepared the chicken broth in advance, it can be made very quickly. Note that the rice will expand enormously with liquid.

INGREDIENTS (serves 3-4)
4 cups CHICKEN BROTH p. 156
1 cup SWEET/GLUTINOUS RICE
1 medium CARROT, cut into
small cubes
1 large POTATO o (optional), cut
into small cubes
1/3 ZUCCHINI, cut into small
cubes
1 SCALLION, chopped fine

1 Prepare the chicken broth in advance. Rinse the rice and soak for 30 minutes, completely covered with water ½"/1.3 cm above the rice. This reduces some cooking time. In the meantime, prepare the vegetables.

2 Bring the rice to a boil. Add some chicken broth and let it simmer and stir once in a while to revent the rice from sticking to the bottom.

3 Gradually add more chicken broth together with carrot and potato cubes. Cook until the rice is cooked and expanded but still very watery.

4 Add zucchini and chopped scallion and cover and let it sit for 5minutes. Serve in individual bowls.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,”(Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.