닭요리 [닭백숙과 닭죽]의 소문난 대박맛집비법~! 기름지지않아 깔끔하지만 깊고 진한 맛은 이렇게 내세요~! 닭기름 손질하는 방법/ 닭죽 기가막히게 끓이는 꿀팁❤️

Rinse the short-grain rice under cold water until the water runs clear. Drain and set aside.

In a large pot, combine the chicken broth, whole chicken, garlic, ginger, salt, and black pepper. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low and cover the pot. Simmer for about 30-40 minutes, or until the chicken is cooked through.

Remove the chicken from the pot and set it aside to cool. Strain the broth to remove the garlic and ginger pieces, then return the broth to the pot.

Add the rinsed rice to the pot with the strained broth. Bring to a boil again, then reduce the heat to low and cover. Cook for about 20-25 minutes, stirring occasionally, until the rice is soft and the porridge has thickened.

While the rice is cooking, shred the cooled chicken into bite-sized pieces, discarding the skin and bones.

Once the rice is cooked, stir in the shredded chicken and sesame oil. Adjust seasoning with salt and soy sauce if desired.

If using, stir in gochugaru for a spicy kick. Cook for an additional 5 minutes to heat through.

Serve hot, garnished with chopped green onions.

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