Chicken porridge from leftover Samgyetang

Turning leftover Samgyetang (Ginseng Chicken Soup) into chicken porridge is a testament to the Korean culinary wisdom of not wasting a single ingredient. The rich flavor and nutrients of Samgyetang melt into the gentle taste of chicken porridge. The umami of the chicken and the richness of the soup create a perfect harmony, resulting in a dish that warms both body and soul. Not only can you enjoy it without any leftovers after your meal, but it's also a healthy dish. It's easy to make, yet it brings warmth and deliciousness to the table.

It's always the case for me: when I make Samgyetang, I only eat the legs and wings, leaving the breast meat. In such cases, it's a good idea to remove the bones and make chicken porridge. (Survival know-how of a single man ^^)



1. Make porridge by cooking glutinous rice in the Samgyetang soup.



2. When the rice is soft, shred the leftover meat and add it in.



3. Once it becomes porridge-like, season with salt and drizzle with sesame oil.



4. Chicken porridge is complete.



5. Serve with Yeolmu Kimchi (young radish kimchi)!