Pressure Cooker Samgyetang (Ginseng Chicken Soup)
Pressure Cooker Samgyetang (Ginseng Chicken Soup)
Easy and Flavorful Samgyetang Made with a Pressure Cooker
This is my mom’s secret recipe for making delicious Samgyetang using a pressure cooker! It was my first time trying it, but it was surprisingly easy, and the broth was incredibly rich and tasty. I’m sharing it with you all because it turned out so well. Enjoy a hearty, homemade Samgyetang!
Main Ingredients- 1 whole young chicken (about 12-grade, approx. 900g-1kg)
- 1 Samgyetang herbal sachet (or Korean traditional medicinal herb sachet)
- 20 whole cloves garlic
- 10 dried jujubes (dates)
- 2 servings glutinous rice (approx. 1 cup)
Seasoning- Salt (to taste)
- Black pepper (to taste)
- Salt (to taste)
- Black pepper (to taste)
Cooking Instructions
Step 1
Chicken sizes vary by grade. The ’12-grade’ chicken I used weighed about 900g to 1kg, which is a good size for two people. It cost around 9,000 won.
Step 2
These herbal sachets designed for Samgyetang contain all the necessary herbs to make a flavorful broth. Using one of these makes the process incredibly convenient.
Step 3
Don’t forget to add garlic and jujubes for a richer flavor! I happened to get these from my mom when I visited her.
Step 4
Wash the glutinous rice thoroughly and soak it in water for about 30 minutes. Drain the rice just before you’re about to start the pressure cooking process.
Step 5
Rinse the chicken under cold water and perform some basic preparation to get it ready for cooking.
Step 6
Trim the pointy tip of the chicken wings, as they can burn easily. Also, remove any excess fat around the vent area (the ‘tail’). Sometimes there are residual giblets or blood near the bones, so wash these thoroughly under running water to ensure a clean chicken.
Step 7
For an even cleaner broth, blanch the prepared chicken in boiling water for about 1-2 minutes. This step helps remove any remaining impurities and gamey odors.
Step 8
Place the herbal sachet, 20 cloves of garlic, and 10 jujubes into the pressure cooker. Add the prepared chicken. Pour enough water to fully submerge the chicken. The amount of water might need slight adjustment depending on the chicken size and your pressure cooker model.
Step 9
Secure the lid of the pressure cooker and cook on high heat for about 5 minutes. Once the pressure valve starts to hiss or move, reduce the heat to medium and cook for about 15 minutes. When the valve is actively whistling, lower the heat to low and cook for another 5 minutes. Then, turn off the heat and let it rest for about 15 minutes until the pressure is completely released. The total cooking time is approximately 40 minutes.
Step 10
Once the steam has fully escaped and you can safely open the lid, you’ll see a wonderfully rich and cloudy broth. Carefully remove the herbal sachet and the jujubes. You can leave the garlic in the broth as it adds great flavor.
Step 11
Gently press the jujubes with tongs to extract their sweet liquid, which adds depth to the broth. Squeeze out any remaining liquid from the herbal sachet into the pot as well, then discard the sachet.
Step 12
Now, let’s make a delicious porridge (juk) using the flavorful chicken broth. Transfer the broth to another pot, add the drained glutinous rice, and cook over medium heat, stirring occasionally, until the rice is tender and the porridge thickens.
Step 13
Cooking Tip: Instead of stuffing the rice inside the chicken cavity, cooking it separately with the broth allows you to enjoy the chicken meat more cleanly and achieve a perfectly smooth porridge.
Step 14
As the glutinous rice cooks and expands, the broth will thicken. Add more broth or water if it becomes too thick, stirring constantly to prevent sticking, until you reach your desired porridge consistency.
Step 15
Serve the creamy chicken porridge topped with a piece of tender chicken, like a drumstick, for a visually appealing and satisfying meal.
Step 16
For easier eating, you can shred the tender meat from the drumsticks and wings and arrange it on a plate. Set aside any drier breast meat for later, or if you’re still hungry.
Step 17
You can also enjoy the chicken porridge on its own without the chicken meat on top. Serving the porridge in a smaller bowl with a separate bowl of warm broth on the side allows you to enjoy both elements distinctly. Season with salt and pepper to your liking. Enjoy your delicious homemade Samgyetang!
