Healthy Herbal Samgyetang (Ginseng Chicken Soup) with Pressure Cooker & Chicken Porridge Recipe
Summer Solstice Special! Easy Herbal Samgyetang (Made with Angelica Tree Root) & Chicken Porridge Recipe using a Pressure Cooker
As the summer solstice (Chobok) approaches, I’ve prepared a hearty chicken soup for you! ^^ This is a special herbal chicken soup infused with Angelica tree root and Acanthopanax root, resulting in a refreshingly deep broth that’s truly exceptional. I’ll also be sharing the recipe for chicken porridge, an essential accompaniment to any good chicken soup! Enjoy this nutritious and revitalizing dish perfect for the whole family.
Herbal Chicken Soup Ingredients- 1 whole chicken, size 11 (approx. 1050g), fresh
- 3-4 pieces of Angelica tree root (washed clean)
- 8-10 pieces of Acanthopanax root (washed clean)
- 4-5 dried jujubes (red dates)
- 3-4 bay leaves
Nutritious Chicken Porridge Ingredients- 2 cups glutinous rice (approx. 400ml, washed and soaked beforehand)
- 1 small potato (finely diced)
- 1/5 medium carrot (finely diced)
- 1/2 green onion (chopped)
- 1/5 zucchini (finely diced)
- 2 shiitake mushrooms (stems removed, finely diced)
- 1/2 medium onion (finely diced)
- 1 Tbsp salt (for seasoning)
- 2 cups glutinous rice (approx. 400ml, washed and soaked beforehand)
- 1 small potato (finely diced)
- 1/5 medium carrot (finely diced)
- 1/2 green onion (chopped)
- 1/5 zucchini (finely diced)
- 2 shiitake mushrooms (stems removed, finely diced)
- 1/2 medium onion (finely diced)
- 1 Tbsp salt (for seasoning)
Cooking Instructions
Step 1
First, it’s important to properly prepare the chicken. Use scissors to carefully trim the oil sac near the tail and remove any excess fat around the chicken. Rinse the chicken thoroughly under running water to remove any surface impurities.
Step 2
Lightly rinse the Angelica tree root and Acanthopanax root under running water to remove any dirt or dust. Rinse the bay leaves as well. For the dried jujubes, carefully wash them to ensure there’s no debris trapped in their wrinkles. Properly preparing the ingredients is key to a delicious chicken soup without any gamey odor.
Step 3
Place the prepared chicken into the pressure cooker. Add enough water to completely submerge the chicken. Adjust the water level based on the chicken’s size, ensuring it is generously covered.
Step 4
Now, add the Angelica tree root, Acanthopanax root, jujubes, and bay leaves to the pressure cooker. Close the lid and bring to a boil over high heat. Once the pressure cooker’s whistle starts to vent steam, reduce the heat to medium. Continue to cook for about 15 more minutes, allowing the chicken to become tender. The total cooking time will be approximately 30-35 minutes.
Step 5
While the chicken is cooking, prepare the chicken porridge. Wash the 2 cups of glutinous rice thoroughly and soak it in water for a sufficient amount of time. Drain the soaked rice well. Dice the potato, carrot, zucchini, shiitake mushrooms, and onion as finely as possible so they blend well into the porridge. Finely chop the green onion.
Step 6
Once the chicken soup is done, let the pressure cooker rest and build pressure for about 5-10 minutes. This resting period helps to tenderize the chicken even further. After resting, carefully remove the chicken and the herbal ingredients (Angelica tree root, Acanthopanax root, jujubes, bay leaves) and set them aside. Let the chicken cool slightly before shredding.
Step 7
To achieve a clear and clean broth, strain the cooking liquid through a fine-mesh sieve or cheesecloth. This step removes any small fragments from the herbal ingredients, ensuring a pure and refined broth.
Step 8
Pour the strained clear broth back into a pot. Add the finely diced vegetables – potato, carrot, zucchini, shiitake mushrooms, and onion – and bring to a simmer. Cook over medium heat until the vegetables are tender.
Step 9
Once the vegetables are tender and the broth begins to boil again, add the drained soaked glutinous rice. Stir continuously with a spatula to prevent the rice from clumping together as it cooks. It’s important to keep stirring to ensure the rice grains break down smoothly.
Step 10
Meanwhile, shred the cooked chicken meat into bite-sized pieces. This shredded chicken will add a wonderful flavor and texture to the porridge. You can use the breast meat, thigh meat, or any tender parts.
Step 11
When the glutinous rice has softened and the porridge has reached the desired consistency, add the shredded chicken and chopped green onion. Continue to simmer for a short while, stirring constantly to prevent the porridge from sticking to the bottom of the pot. Finally, season with 1 Tbsp salt to taste, and adjust with additional salt or pepper if desired. Your delicious chicken porridge is ready to be enjoyed while hot!
