Mom’s Special Samgyetang-Style Chicken Porridge: The Most Delicious Way to Beat the Summer Heat
Mom’s Special Samgyetang-Style Chicken Porridge: The Most Delicious Way to Beat the Summer Heat
Beat the Heat with the Most Delicious Homemade Chicken Porridge for Chobok (First Day of Summer)
As the scorching summer heat sets in, it’s time to prepare for Chobok (the first of the three ‘dog days’ of summer) with a nourishing and delicious dish! This isn’t just any chicken porridge; it’s my late mother’s special recipe, made incredibly simple. Instead of using soaked rice, this recipe calls for glutinous rice flour, resulting in a wonderfully creamy and deeply flavorful porridge that’s perfect for boosting everyone’s health. Make this Chobok truly special with this comforting, homemade chicken porridge that tastes better than any other!
Core Ingredients- 1 whole chicken (medium size)
- 3 cups chopped vegetables (cabbage, carrots, green onions, onion, shiitake mushrooms)
- 7 cups rich chicken broth
- 2 cups glutinous rice flour
Chicken Broth Ingredients- 10 cups water (approx. 2 liters)
- 1 pack of Samgyetang herbs (like Astragalus root)
- 3 dried shiitake mushrooms
Optional Add-ins- Sea Tangle (for added flavor and texture)
- Chopped chives (for garnish)
- Toasted sesame seeds (for garnish)
- 10 cups water (approx. 2 liters)
- 1 pack of Samgyetang herbs (like Astragalus root)
- 3 dried shiitake mushrooms
Optional Add-ins- Sea Tangle (for added flavor and texture)
- Chopped chives (for garnish)
- Toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare the Samgyetang (ginseng chicken soup) ingredients my mother gave me. A regular-sized chicken is perfect. For the chicken preparation, trim off any excess fatty bits, especially around the tail area. Thoroughly clean out the internal organs and any remaining blood from the cavity. This preparation step is key to ensuring a clean, delicate flavor in your porridge.
Step 2
In a large pot, add 10 cups of fresh water (about 2 liters). Along with the chicken, add the Samgyetang herb pack (containing ingredients like Astragalus root) and the 3 dried shiitake mushrooms. (If you have any dried balloon flower root, feel free to add that too!) Bring the water to a rolling boil over high heat and let it simmer to fully extract the flavors and aromas from the ingredients.
Step 3
You can see how the water has become richly infused, turning a milky white color. This deep, flavorful broth is the secret to a truly delicious chicken porridge.
Step 4
Once the broth has reached its full flavor, remove and discard all the infused ingredients like the herbs, shiitake mushrooms, and balloon flower root. Now, this flavorful broth is ready for cooking the chicken.
Step 5
Carefully place the cleaned whole chicken into the pot of rich broth. Ensure the chicken is fully submerged. Now, let the chicken simmer until it becomes incredibly tender, almost falling apart. The goal is to cook it until the meat is very soft. Simmering on medium-low heat with the lid on will yield the best results.
Step 6
While the chicken is simmering, prepare the vegetables for the porridge. Chop the cabbage, carrots, green onions, and onion into large, bite-sized pieces – about the size you can easily scoop with a spoon. If you used shiitake mushrooms for the broth, rinse them and chop them finely to add to the porridge as well. Adding a variety of vegetables will make the porridge more flavorful and nutritious.
Step 7
Here’s a special tip to elevate your chicken porridge! We’re using glutinous rice flour. While many recipes use soaked rice, using glutinous rice flour creates a much smoother, thicker, and more deeply satisfying porridge. It’s a game-changer! Be sure to try it. Mix the 2 cups of glutinous rice flour with a little water at a time, stirring until you have a smooth, lump-free paste.
Step 8
Carefully remove the tender, cooked chicken from the pot and let it cool slightly. Be cautious, as it will still be very hot!
Step 9
Once the chicken has cooled enough to handle, remove the bones and shred the meat into small, manageable pieces. The tender chicken shreds will be a delightful component of your porridge.
Step 10
Now, it’s time to bring everything together for the porridge. Pour 7 cups of the chicken broth back into the pot and add the shredded chicken meat.
Step 11
Add all the chopped vegetables you prepared earlier and bring it to a simmer. The colorful vegetables will not only make the porridge visually appealing but also enhance its overall flavor.
Step 12
Gradually add the smooth glutinous rice flour paste to the simmering broth. It’s important to stir continuously to ensure the flour dissolves evenly and doesn’t form lumps.
Step 13
Continue to stir the porridge gently with a whisk or spoon, making sure to reach the bottom of the pot to prevent sticking. As the glutinous rice flour cooks, the broth will begin to thicken.
Step 14
It’s crucial to stir constantly, scraping the bottom of the pot, to prevent the rice flour from sticking and burning. If the porridge seems too thin, you can add a little more of the prepared glutinous rice flour paste until you achieve your desired consistency.
Step 15
For an extra boost of flavor and texture, consider adding the Sea Tangle (seaweed) that’s often added to rice. It significantly deepens the flavor of the chicken porridge and adds a pleasant chewiness. (If you don’t have it, you can omit this step.) Once the desired thickness is reached, your pot of delicious chicken porridge is ready! Serve hot in bowls, garnished with freshly chopped chives and toasted sesame seeds for a truly satisfying meal.
