My baby was sick the other night and I decided to make some porridge since it’s a light but tasty meal.
Recipe found on Maangchi.com
The cooking process took awhile, so have things to do to keep you busy in between the steps. In total, it took almost three hours to make, but it was well worth it. It’s simple, yet delicious and filling. This porridge was very cheap to make and we spend about $4.00 on the chicken and green onions, as we had the other ingredients.
This was my first time working with a whole chicken so at first I wasn’t sure what to do, but thankfully I didn’t have to do much to it but cut the fat from the stomach and wash it. After being boiled for about 1 1/2 hours, the chicken was tender and had a lot of flavor. I’ve only had boiled chicken once before, which was samgyetang in Korea, so I just hoped that it would turn out decent enough and it did! I was surprised to be honest :)
The broth is made from the natural oils and juices from the chicken which makes this dish very economical. You don’t have to buy extra ingredients to make the broth. The recipe calls for 1 1/2 cups of garlic, which may seem overwhelming but it complements the porridge nicely. It gives the broth an extra, but subtle kick (I used about a cup of garlic and it was still apparent in the soup).
I made the mistake of not taking out the chicken before I put in the rice. I ended up not stirring the porridge and some of the rice at the bottom was burned. Stir it! It’ll be easier to clean!
I definitely recommend this dish! It’s super easy to make (even though it takes a long time to make), it’s cheap, and really tasty.
We made homemade udon based off this recipe: Ankake Udon
The only ingredients from that recipe that we used for the soup base was the dashi and soy sauce and we decided to go our own way with the rest of the soup.
- Soy Sauce
- Green Onions
- Chinese cabbage
- Fish Cake
- Thinly sliced beef rib eye
For the soup base, we added about 3 teaspoons of dashi and about a tablespoon of soy sauce, mixed with 3 cups water. We also added garlic cloves, cut in half, as well as green onions to add more flavor. We let the soup base sit until it boiled to release the all the flavors. Add more water if the soup is too salty or soy tasting, or more dashi if the soup is too watery.
We then threw the vegetables in to be cooked in the boiling soup and added the noodles and meat to be cooked last.
This was a very simple, but delicious recipe. If you’re in the mood for a warm and homemade Japanese soup, a version of this will help you satisfy your craving.
Dashi – I didn’t know what dashi was until we got to the market, so I wasn’t sure what we were looking for. This is a soy base that is used for many dishes, such as miso soup.
(Sorry the picture is low quality. I had to take the picture with my phone as the soup was steaming).
The marinara sauce in a jar is already pretty cheap to begin with, but why not experiment and add your own flavor to your sauce? Out of all the marinara sauces I’ve tried, they all taste about the same, whether it’s ‘classic marinara’ or ‘tomato, onion, and garlic’ flavoring. We are on a mission to have our own tomato sauce recipe, so we can have something to call our own. However, when you’re creating your own recipe by eye, much of the cooking process will be trial and error. I learned what not to do for the next time!
The sauce turned out pretty generic this time, so hopefully, once I perfect it, it’ll have it’s own special zing to it.
- 2 cans of canned tomatoes (we used red pepper tomato flavor)
- Tomato paste
I threw everything into the pan and added more of certain ingredients as I stirred. One thing I learned was to let the tomato base boil for a while. I kept adding more sugar and pesto to it, which didn’t make a difference until it boiled for a while. After boiling the taste changed a lot. It was pretty sweet after adding the sugar.
Note to self: boil the tomato base before adding anything! That’s if we use canned tomatoes again. I would like to make a tomato sauce from actual tomatoes and go from there. So fresh~