Steps

1. Wash the daikon radish thoroughly and cut it into small cubes with the skin on. (Key Tip!) You can substitute with other root vegetables or nanakusa (seven herbs).
   🕒 01:38
2. Separate the green part of the green onion for later use, and finely chop the white part into small pieces.
   🕒 02:30
3. Crush the garlic with the back of a spatula or similar tool. (Key Tip!) Crushing the garlic will release a gentle aroma.
   🕒 02:44
4. Cut the chicken thigh (for karaage) into even smaller pieces, about 4 portions, so they meld well with the rice.
   🕒 03:06
5. Add all the cut daikon radish, cut chicken, and crushed garlic to the pot.
   🕒 03:52
6. Add 1/4 cup Cooking Sake (Rice Wine), 400ml Water, 1/2 tsp Salt or to taste, and the green part of the green onion to the pot.
   🕒 04:10
7. Bring the pot to a boil and carefully skim off any scum that rises to the surface.
   🕒 04:32
8. Add 150g of leftover rice to the pot, reduce heat, and simmer gently. (Key Tip!) Using leftover rice makes this dish easy to prepare. Be careful not to add too much, as the rice will expand.
   🕒 04:44
9. Simmer until the congee reaches your desired thickness. (Key Tip!) Cook for a shorter time for a thinner consistency, and simmer longer for a thicker texture.
   🕒 06:18
10. Remove and discard the green part of the green onion that was simmered in the pot.
    🕒 06:39
11. Add the chopped green onion and 1 tbsp Sesame Oil to the pot and simmer briefly. (Key Tip!) Add green onion and sesame oil at the end to preserve their aroma.
    🕒 06:51
12. Taste and adjust seasoning with salt.
    🕒 07:25
13. Ladle the chicken congee generously into serving bowls.
    🕒 07:32
14. Garnish with your favorite toppings such as Korean Seaweed (or roasted seaweed), toasted white sesame seeds, coarsely ground black pepper, kimchi, and chopped green onion to complete the dish.
    🕒 07:52