Chicken and Mushroom Juk (Korean Rice Porridge) With Kimchi | Recipes | Judy Joo

Ingredients

• 1 cup short grain rice
• 4 1/2 ounces fresh shiitake mushrooms, plus 4 extra for garnish, stems removed
• 1 teaspoon toasted sesame oil
• 8 cups chicken stock (preferably homemade)
• 6 ounces roasted chicken meat, skinless and boneless, store-bought or leftovers
• 1/2 packed cup drained cabbage kimchi
• Pinch of salt
• 4 tablespoons fried shallots
• 4 teaspoons chopped chives
• 1/4 teaspoon black sesame seeds
• Soy sauce , for serving