• 1 onion, chopped
• 5 garlic cloves
• 1 -1″-piece ginger, peeled, thinly sliced
• 1lb. skinless, boneless chicken breasts
• 5 cups chicken broth
• 1 cup short- or medium-grain rice or glutinous rice
• 2 Tbsp. toasted sesame oil, divided, plus more
• 1 medium carrot, peeled, finely chopped
• 1 large shallot, finely chopped
• 1¾ tsp. kosher salt, divided, plus more
• Freshly ground pepper
• 1 Tbsp. soy sauce

• Place onion, garlic cloves, ginger, chicken breasts , and 5 cups chicken broth in a medium pot.
• Bring to a vigorous boil; remove from heat. Cover; let sit 15 minutes.
• Meanwhile, rinse rice in a medium bowl in several changes of water until water almost runs clear, 2–3 times. Drain and set aside.
• Using tongs, transfer chicken and garlic in poaching liquid to a cutting board; let cool.
• Strain poaching liquid through a fine-mesh sieve into a medium bowl (you should have about 5 cups); discard solids.
• Heat 1 Tbsp. toasted sesame oil in a medium heavy pot over medium.
• Add rice and toss until each grain is toasted and coated with oil, about 2 minutes.
• Add carrot and  shallot, season with kosher salt and freshly ground pepper, and cook, stirring occasionally, until shallot is translucent, about 5 minutes.
• Stir in reserved poaching liquid and1¼ tsp. kosher salt.
• Increase heat to medium-high and bring to a boil.
• Reduce heat to medium-low, partially cover with a lid, and simmer, stirring occasionally to keep from sticking, until juk is creamy and porridge-like, 25–30 minutes.

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