Dak Juk
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Organic Chicken broth, 4 cupChicken broth, 4 cuprice, 1 cupsweet rice, 8 ozChicken Thigh, 6 thigh, bone and skin removed
1. Chicken Thigh- par boil them for 20 mins in boil water
2. When cool shred thigh into bite size pieces set aside
2. 1 cup regular rice & 1 cup sweet rice (Korean store) mix together.
3. Rince rice throughly until there is no starched coming out from the rice. (You will have clear water)
4. submerge rice in water for 1 hour
5. Bring to boil 8 cups chicken broth (Low-sodium broth!!!!)
6. drain rice water and put rice into boiling chicken broth.
7. Constantly stir for 10-16mins on high until rice soup thickens and is cooked.
8. Put shredded chicken thigh into soup and cook for 1-3mins more... add salt to taste!
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
2. When cool shred thigh into bite size pieces set aside
2. 1 cup regular rice & 1 cup sweet rice (Korean store) mix together.
3. Rince rice throughly until there is no starched coming out from the rice. (You will have clear water)
4. submerge rice in water for 1 hour
5. Bring to boil 8 cups chicken broth (Low-sodium broth!!!!)
6. drain rice water and put rice into boiling chicken broth.
7. Constantly stir for 10-16mins on high until rice soup thickens and is cooked.
8. Put shredded chicken thigh into soup and cook for 1-3mins more... add salt to taste!
Number of Servings: 8
Recipe submitted by SparkPeople user JSHOWER1.
Nutritional Info Amount Per Serving
- Calories: 252.2
- Total Fat: 2.0 g
- Cholesterol: 43.0 mg
- Sodium: 304.5 mg
- Total Carbs: 63.9 g
- Dietary Fiber: 0.0 g
- Protein: 15.1 g
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