Nurungji Samgyetang (Toasted Rice Crust Ginseng Chicken Soup)
Nurungji Samgyetang (Toasted Rice Crust Ginseng Chicken Soup)
Homemade Favorite: Easy and Delicious Nurungji Samgyetang Recipe
Hello everyone, this is Sojjae Mom! My family absolutely loves meat, so we enjoy Samgyetang not just on hot summer days, but a couple of times a month! The kids and my husband adore it. When you layer soaked glutinous rice at the bottom of the pot and make Nurungji Samgyetang, you get a doubly delicious meal: savory chicken soup and a wonderfully nutty, toasted rice porridge. This dish disappears fast!
Ingredients- 2 Whole Chickens for Samgyetang
- 1 cup Glutinous Rice, soaked
- 2 packets Korean Herbal Soup Mix (for Samgyetang)
- 1 handful Whole Garlic Cloves
- 2 stalks Green Onions (Scallions)
Cooking Instructions
Step 1
There are hardly any special ingredients needed! When you buy whole chickens prepared for Samgyetang, all you need to prepare are glutinous rice, garlic, and green onions. Shall we get started quickly?
Step 2
Wash 1 cup of glutinous rice thoroughly (for two chickens) and place it in a stainless steel mixing bowl to soak.
Step 3
It’s best to soak the glutinous rice in advance.
Step 4
Normally, the cavity of Samgyetang chicken isn’t opened, but since I’m layering glutinous rice at the bottom, I ask for the chicken’s belly to be slit open. This makes it easier to stuff and also helps it cook faster. I also requested that the giblets and excess fat from the tail and neck area be removed.
Step 5
After slitting the chicken open, rinse it thoroughly under cold running water to remove any blood.
Step 6
Trim away any remaining excess fat with scissors. This helps reduce any gamey smell.
Step 7
Here are the two chickens, all clean and ready for their spa treatment!
Step 8
Hold one chicken leg and make a small incision near the joint.
Step 9
Then, tuck the other leg into the slit you just made.
Step 10
This creates a neatly tucked chicken! It helps the chicken fit nicely into the pot and keeps any stuffing inside. Even if you don’t slit the belly open, tucking the legs like this prevents ingredients from falling out.
Step 11
Traditionally, Nurungji Samgyetang might involve making the toasted rice crust separately, but being the ‘lazy’ mom I am, I’m simply layering the soaked glutinous rice at the bottom of the pot!
Step 12
Place the chicken on top of the rice. My pot is a bit small, so I’m cooking one chicken per pot. This is perfect for a single serving.
Step 13
You can easily find these Samgyetang herbal soup packs at most supermarkets, which makes preparation a breeze.
Step 14
Add one packet of the herbal mix on top of each chicken.
Step 15
Add a generous handful of whole garlic cloves and one stalk of green onion per chicken.
Step 16
Adding green onions not only adds a subtle sweetness but also helps to eliminate any unwanted chicken odors.
Step 17
Bring the soup to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently until cooked through.
Step 18
I like to add a little extra water periodically and simmer for at least 30 minutes. A word of caution: since the glutinous rice is at the bottom forming a crust, stir very gently to avoid splashing when you scrape the bottom. Be careful not to let the rice burn.
Step 19
Voila! My family’s favorite Nurungji Samgyetang is ready! The glutinous rice at the bottom becomes a delicious, nutty crust, and we eat every last drop of the savory broth along with it. We easily finish both chickens in one meal! Enjoy!
