Dakjuk (chicken and rice porridge)

 Big tip if you don't like garlic, don't even think about making this soup/porridge.
If you want something close to this try "Chicken soup with egg and lemon" 

(recipe from here)

serves 8

Cooking time: 2 hours
Ingredients:

• A whole chicken (about 3 pounds)
•  1 ½ cups of garlic cloves
•  1 ½ cups of rice
•  2 eggs,
• 3 green onions
• salt

Step One

Soak 1½ cups of rice in cold water for 1 hour.
Wash and drain the whole chicken.
Trim the fat from the chicken’s stomach area with scissors; cut off the tip of bum part. : )
Place the chicken in a large pot and add 12-13 cups of water(or until covered with water).
Add 1½ cups of garlic cloves and bring to a boil over high heat for about 40 minute.

Step Two

Turn down the heat to low-medium and cook 20 more minutes.
Rinse and drain the rice, and add to the boiling chicken porridge.
Remove any fat floating on top of the soup with a spoon or ladle.
Keep boiling with the lid closed for another 30 minutes.

Step Three

Chop 3 stalks of green onion and beat 2 eggs and set aside
Add 1 tbs salt to the soup and mix it with your spoon. The amount of salt depends on your taste, so use more or less as you like.
Add the chopped green onions.
Add the beaten eggs. Pour them in and wait for 10 seconds before stirring, to let them cook.
Your chicken soup (or porridge) is ready! Turn the heat off and serve.

Tip: if you like thinner soup style, use 1 cup of rice; if you like thicker porridge style, use 1½ cups rice