Nureongi (Crispy Rice) Samgyetang
How to Make Delicious Nureongi Samgyetang Easily with a Pressure Cooker
A beloved chicken dish for the whole family! Introducing an easy and quick way to make Nureongi Samgyetang, a delightful combination of tender chicken, soft glutinous rice, and savory crispy rice, all made even faster with a pressure cooker. Enjoy a hearty and nutritious meal with its deep, rich broth. This is also a recommended special dish for chicken-loving kids.
Ingredients
- 1 whole chicken (preferably a free-range or samgyetang chicken)
- 1 packet of samgyetang herbs (store-bought)
- 150g nureongi (crispy rice), adjust to taste
- 2 cups glutinous rice (using a 200ml measuring cup)
- 10 cloves whole garlic
- 2 large green onions (scallions)
- 7 dried jujubes (red dates)
- 1/2 tsp coarse salt (for seasoning)
Cooking Instructions
Step 1
First, place the samgyetang herb packet in a pot and add 2 liters of water. Bring to a boil over high heat, then reduce to medium heat and simmer for about 40 minutes to create a deep and savory broth. This broth will add depth to your samgyetang.
Step 2
While the broth is simmering, wash the chicken thoroughly. Trim the fatty parts around the tail and wing tips for a clearer broth. Remove any internal impurities and rinse under running water.
Step 3
Wash the green onions and cut them into large, 5cm pieces. Lightly rinse the dried jujubes. Making a small slit in the jujubes can help release their flavor. Peel the whole garlic cloves.
Step 4
Rinse the glutinous rice thoroughly. Since you’ll be using a pressure cooker, there’s no need to soak the rice beforehand. Drain the washed rice slightly in a sieve.
Step 5
Now, evenly spread the prepared nureongi at the bottom of the pressure cooker pot. The nureongi will absorb the chicken broth, becoming tender and also preventing the samgyetang from sticking to the bottom.
Step 6
On top of the nureongi, add the washed glutinous rice and spread it evenly. The glutinous rice will absorb the chicken juices, making the meat even more moist and tender.
Step 7
Place the whole chicken on top of the glutinous rice. Stuffing the chicken cavity with some of the garlic, jujubes, and chopped green onions will infuse the meat with a subtle aroma, making it more flavorful. Place the remaining green onions, garlic, and jujubes on top of the chicken.
Step 8
Carefully pour the prepared broth into the pressure cooker. Fill it enough so that the chicken is mostly submerged. This ensures the chicken cooks evenly and the broth is rich.
Step 9
Finally, add 1/2 teaspoon of coarse salt to season the chicken and rice. Adjust the amount of salt to your preference. You can also add more salt after the samgyetang is cooked.
Step 10
Close the pressure cooker lid. Once the pressure indicator starts to hiss, cook on high heat for 5 minutes. After the indicator starts, reduce the heat to medium and cook for another 5 minutes. Turn off the heat after a total of 10 minutes of pressure cooking.
Step 11
After turning off the heat, allow the steam inside the pressure cooker to release naturally. Wait for about 10-15 minutes, then open the lid to reveal your perfectly cooked, golden, and savory Nureongi Samgyetang. The flavors will deepen while the steam releases.
Step 12
The finished Nureongi Samgyetang is incredibly delicious, with the soft glutinous rice, tender chicken, and the savory crispness of the nureongi. Served with its clear, rich broth, it’s a truly satisfying nourishing meal. Enjoy a healthy and delightful time with your family this summer with this special Nureongi Samgyetang!
