Dakjuk

Step 1: Put 1 ¾ lb chicken thighs and drumsticks, 2 litres water, 8 garlic cloves, 1 ⅛ in fresh ginger and 1 spring onion whites or 1/2 leek in a large pot. Bring to the boil over a high heat, skim off the grey foam, then lower the heat so the surface barely trembles.

Step 2: Simmer for 35–40 minutes, until the meat pulls easily from the bone and the thickest piece reads at least 165°F at the bone.

Step 3: Lift out the chicken and leave it to cool a little. Strain the broth; you need about 1.5 litres (top up with water if short). Mash the soft garlic cloves into the broth and discard the ginger and leek.

Step 4: Shred the meat into thin strips with two forks and discard the bones.

Step 5: Drain 7 oz short-grain white rice. Heat 1 tbsp toasted sesame oil in the cleaned pot over a medium heat and stir the rice in it for 2 minutes, until the grains look glossy and a few turn opaque.

Step 6: Pour in the broth, add 1 carrot and bring to the boil, stirring. Lower the heat and simmer for 20–25 minutes, stirring often and scraping the bottom, until the grains have burst and the porridge coats the spoon. Add a splash of water if it gets too thick.

Step 7: Stir in the shredded chicken, 1 ½ tsp salt and ¼ tsp ground black pepper and heat through for 2 minutes until piping hot.

Step 8: Ladle into bowls, drizzle with the remaining 1 tbsp toasted sesame oil and scatter over 2 spring onion greens and 1 tsp toasted sesame seeds. Serve with kimchi.