Pressure Cooker Samgyetang: Quick and Rich Chicken Soup
Pressure Cooker Samgyetang: Quick and Rich Chicken Soup
Easy and Fast Samgyetang Recipe Using a Pressure Cooker
Save time and double the flavor! This recipe uses a pressure cooker to make a rich and deep-flavored Samgyetang easily and quickly. Enjoy the tender chicken and abundant nutrition without any gamey smell.
Main Ingredients- 800g chicken (2 young chickens or native chickens)
- 1 onion
- 1 large leek
- 2 small Samgyetang herbal tea bags (optional)
- 20 cloves garlic
- 1 Tbsp coarse salt (for seasoning)
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the Samgyetang. Peel and quarter the onion. Wash the leek thoroughly and cut it into large pieces about 5cm long. Cutting them large like this helps them release a subtle aroma while cooking without becoming too mushy.
Step 2
Rinse the chicken clean and pat it dry. Using scissors, trim and remove the fatty lump near the tail end of the chicken. Removing this fat prevents an unpleasant odor in the broth when cooked.
Step 3
Thoroughly clean out the chicken’s cavity. You don’t need to cut the chicken in half, but it’s important to wash out any remaining innards or blood for a clean-tasting Samgyetang. Also, trim the very tips of the wings where the feathers emerge for a neater appearance and to prevent them from getting in the way while cooking.
Step 4
Place the prepared chicken, onion, leek, whole garlic cloves, and herbal tea bags into the pressure cooker. Add just enough water to mostly cover the chicken. The exact amount may vary depending on your pressure cooker, but ensure the chicken is about two-thirds submerged. Be careful not to overfill, as it can boil over.
Step 5
Add the initial seasoning for the broth. Stir in 1 tablespoon of coarse salt. You can adjust the seasoning later, so start with a moderate amount.
Step 6
Close the lid of the pressure cooker and heat over high heat. Once the pressure indicator starts to whistle, reduce the heat to low and continue to simmer for 20 minutes. Using a pressure cooker significantly speeds up the process of tenderizing the chicken and extracting flavor compared to a regular pot. Simmering for 20 minutes on low heat will result in exceptionally tender chicken.
Step 7
Turn off the heat and let the pressure cooker sit for about 5 minutes until the pressure indicator has fully lowered, allowing the soup to rest and the flavors to meld. This resting period allows the juices to redistribute within the chicken and the broth to develop a deeper flavor. Once it’s safe to open, carefully remove the lid. Adjust seasoning with salt and pepper to your taste, and enjoy this hearty Samgyetang! Be cautious, it will be very hot!
