Crispy and Hearty Delight: Nurungji Samgyetang
Crispy and Hearty Delight: Nurungji Samgyetang
Boost Your Energy! Homemade Nurungji Samgyetang Recipe
Introducing a special restorative dish to revitalize your tired body and soul during the hot summer! ‘Nurungji Samgyetang’ is a healthy and delicious dish loved by all ages, where tender chicken meets fragrant crispy rice. Today, why not take care of your family’s health with a generous and hearty Nurungji Samgyetang with the world’s most delicious recipes from Man-ke? Enjoy a taste that will boost your energy, a true nourishing meal to overcome the summer!
Main Ingredients- 1 whole chicken for samgyetang (about 1-1.2kg)
- 3 Tbsp coarse sea salt (for brining the chicken)
- 200g crispy cooked rice (nurungji)
- 3 Tbsp chopped green onions (for garnish)
Ingredients for Boiling the Chicken- 7 cloves garlic
- 2 stalks green onion (cut into large pieces)
- 5g ginger (thumb-sized piece)
- 1 sachet samgyetang herb mix
- 3 dried jujubes (dates)
- 7 cloves garlic
- 2 stalks green onion (cut into large pieces)
- 5g ginger (thumb-sized piece)
- 1 sachet samgyetang herb mix
- 3 dried jujubes (dates)
Cooking Instructions
Step 1
First, rinse the whole chicken for samgyetang thoroughly under running water. Make sure to wash both the inside and outside of the chicken to remove any impurities. You can trim off any excess fat for a cleaner taste.
Step 2
This step is for removing any gamey smell and brining the chicken. Place the rinsed chicken in a bowl and add 1 liter of water. Then, add 3 tablespoons of coarse sea salt and let the chicken soak for 10 minutes. This process tenderizes the chicken and seasons it from within, adding a deeper flavor.
Step 3
Now, let’s start boiling the chicken. In a large pot, place the brined chicken. Add about 1 liter of water (or enough to fully cover the chicken), 7 cloves of garlic, 2 large pieces of green onion, a thumb-sized piece of ginger sliced, 1 sachet of samgyetang herb mix, and 3 dried jujubes. The aromatics and herbs will enhance the chicken’s flavor and eliminate any unwanted odors.
Step 4
Begin boiling over high heat. Initially, bring the broth to a rolling boil. Once it starts boiling vigorously, reduce the heat to medium. Boiling at high heat can cause the chicken juices to escape, so reducing to medium heat after boiling is crucial for tender chicken.
Step 5
Cover the pot and simmer gently for about 40 minutes. Cooking on medium heat with the lid on for 40 minutes will ensure the chicken becomes tender and the broth becomes rich and flavorful. If the broth reduces too much during simmering, you can add a little hot water.
Step 6
Once the chicken is cooked, remove it from the pot and add the crispy rice (nurungji). Take out the cooked chicken, and add the 200g of nurungji to the pot of chicken broth. The nurungji will absorb the broth, soften, and add a wonderfully nutty flavor to the soup.
Step 7
Simmer over medium heat for about 10 minutes until the nurungji is tender, then serve. The nurungji will soften and thicken the broth, so continue simmering over medium heat for about 10 more minutes. Ladle the warm soup with chicken and nurungji into bowls.
Step 8
Finally, garnish with chopped green onions to complete your delicious Nurungji Samgyetang! Sprinkle a generous amount of freshly chopped green onions on top of the warm soup. Now it’s time to enjoy your hearty and nourishing Nurungji Samgyetang!
