Instant Pot Chicken Juk With Scallion Sauce Recipe
"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..."
INGREDIENTS
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1 cup short-grain white rice (about 7 1/2 ounces), rinsed until water runs clear
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3 ounces white button mushrooms, very thinly sliced (about 1 packed cup)
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1 small carrot, peeled and chopped into 1/4-inch pieces (about 1/2 cup)
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1 garlic clove, minced
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1/4 teaspoon toasted sesame oil
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6 cups low-sodium chicken broth
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1 (2-inch) piece fresh ginger, peeled and julienned
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1 1/2 pounds boneless, skinless chicken thighs
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2 scallions, trimmed and finely chopped (about 1/3 cup)
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3 tablespoons safflower or canola oil
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2 tablespoons white vinegar
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Kosher salt and black pepper
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2 ounces baby spinach (about 2 cups)
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Any combination of soy sauce, chile oil and hot sauce, for serving
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