Bulgogi-Infused Chicken Rice Porridge
Ingredients
Bulgogi chicken
- 1 teaspoon chicken bouillon
- 500 grams boneless chicken breast
Bulgogi marinade
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 5 tablespoons sweet soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sesame oil
- 0.5 teaspoon sesame seeds
- 1 onion
- 1 teaspoon ground pepper
Porridge base
- 3 bay leaves
- Leftover rice (one full plate)
- Water (about 1 liter)
- Salt to taste
Accompaniments
- 1 half-boiled egg
- 1 tablespoon fried shallots
- 1 chopped spring onion
- Sweet soy sauce
- Crackers
- Cakwe
Preparation
Wash the chicken and remove any remaining fat, then cut it into thin slices.
In a small bowl, mix all the marinade ingredients.
Marinate the chicken slices in the mixture and refrigerate for at least 30 minutes.
Heat a pan over medium heat and cook the marinated chicken for about 2 minutes per side.
Add any remaining marinade if the liquid reduces and cook until done, reducing heat if necessary to avoid burning.
Bring water mixed with chicken bouillon and bay leaves to a boil.
Add the rice and break it apart to make it softer, stirring continuously to prevent sticking at the bottom.
If the porridge is not done and water is low, add about 750 milliliters more water.
Once ready, serve the porridge with the bulgogi chicken and all accompaniments, adding sweet soy sauce to taste.
Notes
This recipe is great for using leftover rice to reduce waste and can be adjusted for consistency.
