Crispy Scorched Rice Chicken Soup (Nurungji Dakbaeksuk)
Crispy Scorched Rice Chicken Soup (Nurungji Dakbaeksuk)
Effortlessly Prepare a Nutritious Scorched Rice Chicken Soup Using an Electric Pressure Cooker
This nourishing chicken soup is perfect for serving to elders and impresses with both its visual appeal and delicious taste, despite its simple preparation. Today, we’ll guide you through making Nurungji Dakbaeksuk (chicken soup with crispy rice) using the versatile electric pressure cooker found in many homes. It’s an ideal dish to prepare for upcoming summer solstice holidays like ‘Chobok’!
Main Ingredients- 1 cup glutinous rice (approx. 180g)
- 1 cup short-grain rice (approx. 180g)
- 1 pack Korean ginseng chicken soup herbs
- 3 dried leek roots
- 6-7 whole peppercorns
- 1 whole chicken (approx. 1kg)
- 1 large leek
- 8 cloves garlic
- 1 dried chili pepper
- 1 bunch chives
- 1 liter water (approx. 4 cups)
Seasoning- 1/3 tsp Korean sea salt (optional, for seasoning)
- 1/3 tsp Korean sea salt (optional, for seasoning)
Cooking Instructions
Step 1
First, let’s create the flavorful broth for your chicken soup. In 1 liter of water, add the ginseng chicken soup herb pack, dried leek roots, and whole peppercorns. Bring to a rolling boil over high heat for about 20 minutes to infuse the water with aromatic herbs. While the broth simmers, prepare the chicken. Rinse the chicken thoroughly, both inside and out, under cold water. Trim away any excess fat from the tail area, the wing tips, and the thick skin around the neck. You can remove the chicken skin entirely if you prefer, or leave it on.
Step 2
Controlling the amount of water is crucial for the perfect chicken soup consistency. Place the pre-soaked glutinous rice and short-grain rice at the very bottom of your electric pressure cooker. (Using only glutinous rice is also a great option for a richer texture.) Now, pour in the herb-infused water you prepared earlier, just enough to lightly cover the chicken. Be careful not to add too much, or the rice may become too mushy. Stir in 1/3 teaspoon of Korean sea salt for a light seasoning. Add the whole leek, cut into large sections, and the dried chili pepper.
Step 3
Now it’s time to utilize your electric pressure cooker’s functions! If your cooker has a ‘Scorched Rice’ or ‘Chicken Soup’ setting, select that and begin cooking. This setting typically takes around 40 minutes. If your cooker doesn’t have these specific modes, we recommend using the ‘Nutrition Steam’ function for 75 minutes, followed by an additional 20 minutes on the ‘White Rice/Quick Cook’ setting. Cooking times can vary depending on the model and performance of your pressure cooker, so adjust the time as needed based on how well the chicken is cooked.
Step 4
Once the cooking is complete, carefully transfer the chicken soup to a serving bowl for a beautiful presentation! Gently tilting the bowl as you pour can help create an appealing visual. Be extremely cautious as everything will be very hot. Finally, slightly warm the remaining herb broth and briefly blanch the chives in it until they are just wilted. Arrange these blanched chives as a garnish on top of the chicken. Your nutritious and delicious Nurungji Dakbaeksuk is now ready to be enjoyed with its savory broth!
