Dak Juk (Chicken Porridge)

Rinse the Short-grain rice thoroughly and soak it in cold Water for at least two hours, or preferably overnight. Drain the soaked Short-grain rice well before use.

In a large pot, combine the Chicken breast and 1500g of Water. Bring to a boil, then reduce heat and simmer for 20 minutes, skimming any foam that rises to the surface.

Remove the cooked Chicken breast from the pot and set aside to cool. Strain the chicken broth through a fine-mesh sieve and reserve it. Discard any solids.