Although I call this chicken porridge, it’s actually based on a traditional Korean dish called sam gye tang. The original recipe calls for ginseng and jujubes which can be hard to find, so this is my simplified version of that dish, which tastes just as delicious!¬† It’s Charlie’s favorite food to eat right now, and since it’s such an easy dish to prepare that even babies under 1 can eat, I thought I’d share the recipe!


This is what you’ll need:

1 cornish game hen
1/2 cup sweet rice aka glutinous rice
6 whole garlic cloves
salt and pepper to taste
green onion garnish optional

Directions:

- Soak 1/2 cup of sweet rice in cold water for an hour. Sweet rice is different from regular white rice in that it’s sticky. But if you can’t find sweet rice, regular white rice works too… it just isn’t as delicious!

- Rinse your hen with cold water. Remove the giblets if there are any, and then fill the cavity with sweet rice.

- Place your hen in a pot, add garlic, cover completely with water and boil for 20 minutes. Skim any fat that rises to the surface. Turn the heat down low, cover, and simmer for 40 minutes.

- To serve, place some rice, broth, and shredded meat into a bowl. The chicken is so soft, it just falls off the bone. Add salt and pepper to taste, with optional green onion garnish.

Since this dish requires so few ingredients, I always have a game hen in the freezer so I can make it regularly. If you’d like more rice than soup, you can always add a little bit of rice to the broth too. Though I’ve never tried it, you could even sneak some veggies like carrots in there if you want. This dish is a great way to introduce chicken to your little one, and it’s delicious for adults too!