Rich & Hearty Pressure Cooker Samgyetang (Ginseng Chicken Soup) with Sticky Rice Porridge
Rich & Hearty Pressure Cooker Samgyetang (Ginseng Chicken Soup) with Sticky Rice Porridge
Pressure Cooker Samgyetang in 1 Hour! How to Make Nutritious Chicken Porridge with Sticky Rice
I made a delicious, milky white broth chicken soup (Samgyetang) after a while. I used to make it often during the hot summer, but it’s been a while. Originally, I planned to buy one chicken and simmer it to make a clear chicken broth (Dakgomtang), but I decided to make this recipe so my child, who loves chewy sticky rice porridge, could enjoy it together. Using a pressure cooker not only saves time but also results in a deep and rich flavor, making it even more satisfying.
Main Ingredients- 1kg Chicken (young chicken or native chicken)
- 2 cups Sticky Rice
- 1 Onion
- 1 Green Onion (Scallion)
- 1 handful Whole Garlics (approx. 10-12 cloves)
- Water (enough to cover the chicken)
Cooking Instructions
Step 1
First, let’s prepare the sticky rice, which is fundamental for Samgyetang. Rinse 2 cups of sticky rice thoroughly under running water, then soak it in plenty of water for at least 30 minutes. Soaked sticky rice will result in a much softer and tastier porridge later on.
Step 2
Next, it’s time to prepare the chicken. Use kitchen scissors to neatly trim off the wingtips and the tailbone of the chicken. This prevents impurities from entering the broth during cooking, resulting in a clearer soup.
Step 3
To ensure a cleaner preparation, remove any internal organs from inside the chicken cavity, excess fat from the tailbone area, and any loose fat or skin around the neck. Removing excess fat helps prevent the broth from becoming greasy.
Step 4
Reach inside the chicken cavity with your fingers to scrape out any remaining internal organs or blood clots. Rinse the entire chicken multiple times under running water to clean it thoroughly. A well-cleaned chicken is crucial for a clean, non-gamey taste.
Step 5
Now, let’s get ready to cook everything in the pressure cooker. Spread the pre-soaked sticky rice on the bottom of the pressure cooker, and then place the cleaned chicken on top.
Step 6
After adding the chicken, place the roughly chopped green onion, whole garlics, and peeled onion around the chicken. Adding vegetables like these together helps remove any gamey smell from the chicken and adds a subtle sweetness and flavor to the broth.
Step 7
It’s time to add water. Pour in enough water to completely submerge the chicken. Since water will evaporate during cooking, adding plenty from the start ensures you won’t run out of broth.
Step 8
Once all ingredients are in, securely close the lid of the pressure cooker and place it on the stove over medium heat to begin cooking. Pressure cookers are excellent tools for cooking ingredients quickly and tenderly.
Step 9
When the pressure cooker’s weight begins to whistle (‘chiiik-‘), reduce the heat to low and simmer for exactly 10 more minutes. After 10 minutes, turn off the heat and wait for the pressure inside the cooker to release naturally. While the pressure releases, the chicken will continue to tenderize from the residual heat.
Step 10
Carefully transfer the beautifully cooked Samgyetang to a large serving plate. You can remove the onion and green onion that were cooked with it, or serve them alongside if you prefer.
Step 11
Now it’s time to enjoy the highlight of Samgyetang: the sticky rice porridge and the chicken! Shred the chicken meat and serve it over the sticky rice porridge for a hearty and nutritious meal. It tastes even better with kimchi or pickled radish.
