Chicken Meatball Samgye Porridge (Dakgogi Wanja Samgye-juk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the chicken well and slice the meat off the bone.
2. Boil the chicken for about 15 minutes, let cool, mince finely, and mix with minced garlic, green onion, and low-sodium soy sauce to form meatballs.
3. Remove the heads of the ginseng and wash it well.
4. Soak the glutinous rice thoroughly for about 30 minutes.
5. Wash the jujubes in salted water and remove the pits.
6. Put the ginseng, jujubes, soaked glutinous rice, and an appropriate amount of water in a blender and blend finely, then pour into a pot and cook into porridge; when done, add the prepared meatballs and boil a little longer.