Recently, I watched a Netflix show about Korean banchan (side dishes) and got inspired by their chestnut porridge. With autumn still around the corner and chestnut being a great idea for Christmas dinner, I decided to share this recipe.

I aimed to utilize the natural sweetness from vegetables, keeping the seasoning simple with just salt. I cooked this dish with a slow cooker but you can totally cook them normally on regular cooking plate or even speed the process up with instant pot.

I hope this recipe adds a delightful touch to your meal! Enjoy!

Print

Preptime: 10 MIN

Cook Time: 9 HOURS

Total Time: 9 HOURS 10 MIN

Servings: 6

Ingredients:

The Broth:
• 2 pieces of corn
• 2 apples
• 1 onion
• 1 pearl
• 1 head of white cabbage
• 1 carrot
• 3 litters of water
The Porridge:
• 500g of chestnut
• 1/2 cup of (glutinous) rice

Instructions:

The Broth:
1. Wash, peel and cut the vegetables and fruits into chunky pieces then add them into a pot with water
2. Bring it to boil then lower the heat to simmer the broth for at least 4 to 5 hours
The Porridge:
3. Make a cross on the chestnut shells then boil or bake them until they are cooked
4. Take out all the meat and divide them into two parts
5. Wash the rice and soak it over night if using glutinous rice. With regular rice you can cook them directly
6. Remove the cooked veggies and sieve the broth using a colander
7. Add the washed rice and half of the peeled chestnut into the broth
8. Cook until the rice becomes porridge
9. Add more water if you like to have a runny porridge
10. To get the smooth texture, blend the porridge using a staf mixer but it's totally optional
11. Season the porridge with salt to your taste
12. Crush the rest of the chestnut then sprinkle them on top of the porridge when served