Chicken and mushroom juk with scallion sauce is a hearty and comforting Korean porridge that is perfect for a cold day or a quick and easy meal. Made with a combination of tender chicken, earthy mushrooms, and a flavorful scallion sauce, this dish is sure to satisfy your taste buds. Whether you're a seasoned cook or a beginner, this article will provide you with a simple and delicious recipe to create this classic Korean dish.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND MUSHROOM JUK WITH SCALLION SAUCE
Originally created to soothe an upset stomach, this nourishing Korean porridge has become popular as a satisfying meal no matter how you feel. The simplest juk is made with just rice and broth, but here, the addition of chicken turns the porridge into a hearty one-pot dinner. Start by poaching a whole chicken, which creates a rich chicken stock as well as juicy, tender meat. Simmer rice in the homemade broth until it breaks down, forming a creamy porridge, then add thinly sliced mushrooms for an earthy flavor. Finish with a tangy ginger-scallion sauce, which brings brightness. (You can also prepare juk in a pressure cooker with this recipe, which uses boneless, skinless chicken thighs.
Provided by Kay Chun
Categories grains and rice, poultry, soups and stews, main course
Time 4h
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a bowl, combine rice with enough water to cover by 2 inches. Let stand at room temperature for 30 minutes. Drain well.
- Meanwhile, in a large pot or Dutch oven, combine chicken, halved scallions, garlic, half the ginger and 4 quarts water. Bring to a boil over high heat, then reduce heat to medium and simmer, skimming any foam and fat that rises to the top. Cook until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees, about 45 minutes to 1 hour. Transfer chicken to a large bowl and let stand until cool enough to handle. Strain liquid through a fine-mesh sieve. Discard solids. You will have about 12 cups of broth.
- Clean out the pot or Dutch oven, then heat the sesame oil over low. Add drained rice and cook, stirring constantly, until lightly toasted, about 2 minutes. Add mushrooms and carrot, and stir until pan is very dry, scraping up the rice that sticks to the bottom, about 1 minute. Add 8 cups of the broth and bring to a boil over high heat. (Reserve or freeze remaining broth for future use.) Reduce heat to medium and simmer, stirring occasionally, until the liquid is reduced, rice is plump and a porridge forms, about 30 minutes.
- Meanwhile, julienne the remaining ginger and transfer to a small bowl. Add the chopped scallions, safflower oil and vinegar, and season with salt and pepper. Mix well. Set aside.
- Remove skin from the cooled chicken and discard. Shred chicken meat and discard bones. Reserve 4 cups of the shredded chicken for the juk and save the remaining chicken for another use. Add the spinach and 2 cups of the reserved chicken to the juk and stir to combine. Season with salt and pepper.
- Divide juk among bowls. Top each with some of the remaining 2 cups chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
CONTEST-WINNING CHICKEN WITH MUSHROOM SAUCE
It looks impressive, but this mouthwatering chicken and mushroom sauce comes together in no time. I think its flavor rivals that of many full-fat entrees found in fancy restaurants. -Jennifer Pemberton, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch and milk until smooth. Pound chicken with a meat mallet to 1/4-in. thickness., In a large nonstick skillet, heat oil over medium heat; cook chicken until no longer pink, 5-6 minutes per side. Remove from pan., In same pan, heat butter over medium-high heat; saute mushrooms and onion until tender. Stir in sherry, salt and pepper; bring to a boil. Stir cornstarch mixture and add to pan. Return to a boil; cook and stir until thickened, 1-2 minutes. Return chicken to pan; heat through.
Nutrition Facts : Calories 225 calories, Fat 9g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 541mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN-AND-MUSHROOM CONGEE
Congee is a savory rice porridge popular in many Asian countries. This recipe elevates congee to dinner status by incorporating flavorful chicken thighs for protein. Creamy and mild, it is the perfect canvas for dressing up with lively, umami-rich mix-ins like shiitake mushrooms, sesame oil, and chili sauce.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 1h
Number Of Ingredients 8
Steps:
- In a pot, bring chicken, broth, rice, half of ginger, scallion white and light-green parts, 1 1/2 teaspoons salt, and 4 cups water to a boil. Reduce heat to medium-low; partially cover and simmer, stirring a few times, until chicken is just cooked through, about 20 minutes. Transfer chicken to a plate.
- Increase heat to medium and stir in mushrooms; boil, uncovered, until rice breaks down and mixture is creamy, about 20 minutes. Meanwhile, remove and discard skin and bones from chicken; shred meat into bite-size pieces. Remove ginger and scallions from congee; discard.
- Thinly slice scallion tops; thinly slice remaining half of ginger into matchstick-size pieces. Stir chicken meat and any accumulated juices into congee and serve topped with scallion tops, ginger, sesame oil, and chili sauce.
BAKED CHICKEN WITH LIME,SCALLIONS, MUSHROOMS & CAPERS
Adapted from The Best of Food and Wine. This recipe is elegant enough for company, special occations or just to treat your family. I usually double the sauce ingredients to have extra for rice, linguine or mashed potato or just for sopping with crusty bread. Serve with your favorite side and crisp salad. This may sound time consuming but if prep work is all done before hand it goes together quite easily. Believe me it is worth it.
Provided by Barbara In Florida
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees.
- Trim off any fat or membranes from the chicken.
- Pound thicker ends lightly to flatten to an even thickness.
- Dredge the chicken in flour; shake off excess.
- In a large non reactive skillet, melt 4 Tbs butter over moderately high heat.
- Add chicken and saute, turning once, until golden brown, about 3 mins per side.
- Remove to plate. Keep warm.
- Reduce the heat to low and add the scallions,garlic, mushrooms and capers.
- Cook until softened, about 5 minutes.
- Increase heat to moderately high, add wine and boil, scraping up any browned bits, until reduced by half, 2 to 3 minutes ( If more liquid is needed add more white wine.).
- Spread half the sauce in a buttered baking dish just large enough to hold the chicken in a single layer.
- Add chicken and season with salt and pepper.
- Drizzle on the lime juice.
- Cover with remaining sauce.
- Sprinkly on the lime zest, parsley and bread crumbs.
- Dot with remaining Tbs butter.
- Bake uncovered in the top third of the oven for 15 mins or until the juices run clear.
- Serve at once.
Nutrition Facts : Calories 374.9, Fat 16.5, SaturatedFat 9.6, Cholesterol 106.6, Sodium 385.7, Carbohydrate 19.4, Fiber 1.9, Sugar 2, Protein 31.9
INSTANT POT CHICKEN JUK WITH SCALLION SAUCE
This Korean savory porridge was originally created as a comforting meal to soothe an upset stomach, but it's satisfying no matter how you feel. A stovetop version typically requires a few hours to prepare, but the process is reduced to a mere 30 minutes with the use of a pressure cooker, and boneless, skinless chicken thighs, which cook faster than a whole chicken. In the cooker, combine the chicken, rice, vegetables and store-bought chicken broth with aromatics, and your work is done. The chicken emerges meltingly tender and practically shreds itself. A fresh and vibrant ginger sauce brightens the rich, warming soup.
Provided by Kay Chun
Categories dinner, quick, weeknight, grains and rice, poultry, soups and stews, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pressure cooker, combine rice, mushrooms, carrot, garlic, sesame oil, broth and half the ginger. Mix well. Add chicken, taking care to submerge the thighs in the liquid. Lock pressure cooker lid in place and set steam vent to sealing position. Select manual pressure cook and cook for 20 minutes on high pressure. Let pressure release naturally or manually release. (Be careful: It may splatter, so manually release gradually. A kitchen towel can be placed over the knob to catch any liquid.) Transfer chicken to a cutting board and shred.
- While the juk cooks, prepare the scallion sauce: In a small bowl, combine scallions, safflower oil, vinegar and the remaining ginger. Season with salt and pepper, and mix well.
- Stir the spinach and half the chicken into the cooked juk. Season with salt and pepper.
- Divide juk among bowls. Top each with some of the remaining chicken and drizzle with the scallion sauce. Serve with soy sauce and chile oil or hot sauce on the side, if desired.
ASIAN CHICKEN AND SCALLIONS
Make and share this asian chicken and scallions recipe from Food.com.
Provided by afr0bunny
Categories Chicken
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- whisk together first 7 ingredients in a small bowl in a wok, heat 1 tsp oil until very hot stir fry the scallions until they start to look golden (30 sec- 1 minute) and remove heat remaining oil, stir fry chicken until it is browned and almost done (2- 3 min).
- remove, pouring any juices over chicken add the mixture from the small bowl to the pan and boil until it gets syrupy add chicken and juices and cook until chicken is done and liquid looks like it is glazing the chicken (about 1 minute) remove from heat and fold in scallions.
Nutrition Facts : Calories 375, Fat 9.7, SaturatedFat 1.9, Cholesterol 131.7, Sodium 1534.9, Carbohydrate 11.6, Fiber 1.1, Sugar 8.3, Protein 54.5
CHICKEN WITH MUSHROOMS
This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it. Serve chicken over hot cooked rice or noodles.
Provided by KIMPAT
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place half of the mushrooms in a 9x13 inch pan. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 454.3 calories, Carbohydrate 23.8 g, Cholesterol 203.9 mg, Fat 19.8 g, Fiber 2 g, Protein 44.1 g, SaturatedFat 10 g, Sodium 1107.9 mg, Sugar 3.5 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have any scallions on hand, you can use a green onion instead.
- If you want a thicker sauce, you can add a cornstarch slurry (equal parts cornstarch and water) to the sauce and cook until thickened.
- If you don't have any Chinese rice wine, you can use dry sherry or white wine as a substitute.
- Serve the juk with a side of steamed rice or noodles.
Conclusion:
Chicken and mushroom juk is a delicious and easy-to-make Korean porridge that is perfect for a quick and healthy meal. It is also a great way to use up leftover chicken and vegetables. With its simple ingredients and flavorful broth, this juk is sure to become a favorite in your household.
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