Chicken Rice Porridge with Leftover Rice찬밥이용닭죽

02

Instructions

1. 1

   Trim the fat from the chicken thigh, place it in a pot with 3 1/2 cups of water and the whole garlic cloves, and boil to make a broth.

2. 2

   Strain out the cooked garlic, mash it, then return it to the broth.

3. 3

   Add the leftover rice to 2 1/2 cups of the chicken broth and cook until the rice grains become very soft.

4. 4

   Remove the cooked chicken thigh meat from the bone, shred it finely, and add it to the porridge.

5. 5

   Finely chop the potato, onion, carrot, and chives.

6. 6

   Add the chopped vegetables from step 5 to the mixture from step 4 and cook, then season with salt and pepper.