If you're sick, curl up next to a bowl of Korean rice porridge. If you're not sick, curl up next to a bowl of Korean rice porridge.
8 medium cloves garlic, 6 whole and 2 finely minced, divided3 scallions, ends trimmed, white and light green parts reserved for broth, green tops sliced thin on a bias, divided1/2 small white onion, very finely mincedToasted sesame seeds, for garnishIn a medium bowl, cover rice with at least 2 inches cold water and soak for 1 hour. Drain well.Meanwhile, in a large Dutch oven or similarly sized pot, combine chicken, whole garlic cloves, ginger, and scallion whites with 2 quarts cold water.
In a 3-quart saucier or saucepan, heat sesame oil over medium heat until shimmering. Add drained rice and cook, stirring frequently, until a sticky film develops on bottom of pot, about 3 minutes. Add carrot, onion, and zucchini and cook, stirring frequently, until vegetables have softened slightly and rice grains are slightly translucent around their edges, about 2 minutes.Add 6 cups strained broth and stir to scrape up any starchy coating on bottom of pan.
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