Ginger-Sesame Madrouba Dakjuk (Emirati × Korean)

Method

1. Rinse the rice until the water runs almost clear and soak it in fresh water for 30 minutes. Slice the ginger into thin coins and lightly crush the garlic. Separate the spring onions: keep the white parts whole and thinly slice the green parts. Pierce each dried lime twice.

   Add in this stepShort-grain rice 120 g

2. Put the chicken, ginger, garlic, spring onion whites, dried limes and water into a 20 cm pot. Bring to a boil on high heat, skim the foam, then lower to medium-low heat and simmer for 22 min, until the chicken is tender. Lift out the chicken and shred it. Pour the broth through a sieve into a jug and discard the aromatics.

   Add in this stepBoneless chicken thighs 300 gFresh ginger 15 gGarlic cloves 3Spring onions 1Dried limes (loomi) 1Water 1,200 ml

   high heat→medium-low heat

3. Rinse and dry the pot. Add half the sesame oil and the drained rice and set on medium-low heat. Stir for 2 min, until the grains look glossy and turn chalky white at the edges; sprinkle over the baharat for the last 30 seconds so it toasts without burning.

   Add in this stepToasted sesame oil ¾ tbspBaharat ¾ tsp

   medium-low heat

4. Pour in the strained broth, bring to a boil on medium heat, then lower to medium-low heat and cook for 28 min, stirring often and scraping the bottom, until the rice breaks down into a thick porridge.

   medium heat→medium-low heat

5. Add the chicken, soup soy sauce and salt. Beat with a wooden spoon on low heat for 5 min, until silky. Add hot water if it feels too stiff, then taste.

   Add in this stepKorean soup soy sauce (or light soy sauce) 1½ tspSalt ½ tsp

   low heat

6. Ladle into bowls and finish with the rest of the sesame oil, the sliced spring onion greens and the sesame seeds.

   Add in this stepToasted sesame oil ¾ tbspSpring onions 1Toasted sesame seeds 1 tsp