Savory Nurungji (Crispy Rice) Samgyetang
Make Nurungji Samgyetang ~ A Nutritious Summer Dish with Savory Crispy Rice!
Perfect for hot summer days, this Samgyetang is made even more flavorful with the addition of crispy rice (nurungji).
Nurungji Samgyetang Ingredients- 1 whole chicken (about 1kg)
- 1 bowl of cooked rice
- 1 handful of Astragalus root (Hwanggi)
- 1 large green onion (scallion)
- 1/2 onion
- 6-7 cloves of garlic
- 1 Tbsp tuna extract (fish sauce)
Nurungji Samgyetang Soy Dipping Sauce- A suitable amount of chives
- 4 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1.5 Tbsp sesame oil
- A suitable amount of toasted sesame seeds
- 0.5 Tbsp red pepper flakes
- A suitable amount of chives
- 4 Tbsp soy sauce
- 0.5 Tbsp sugar
- 1.5 Tbsp sesame oil
- A suitable amount of toasted sesame seeds
- 0.5 Tbsp red pepper flakes
Cooking Instructions
Step 1
Prepare the chicken: First, wash the chicken thoroughly under running water. It’s important to trim off excess fatty parts, such as the tail, the tips of the wings, and any fatty skin around the neck. This step helps to remove any gamey odor and results in a cleaner-tasting broth.
Step 2
Remove internal organs: Check the cavity of the chicken, especially along the backbone, for any remaining blood or internal organs. Use your fingers or chopsticks to carefully remove as much as possible. Thoroughly cleaning this area contributes to a clear and pristine broth.
Step 3
Simmer the broth: Place the cleaned chicken in a large pot and fill it with enough water to fully submerge the chicken. Add the Astragalus root, the large green onion (cut into large pieces), the half onion, and the whole garlic cloves. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for about 1 hour to extract a deep, rich flavor from the chicken and aromatics.
Step 4
Remove solids: After the chicken has been simmered sufficiently and is tender, carefully remove the chicken from the pot. Discard the Astragalus root, green onion, onion, and garlic that were used to flavor the broth. These ingredients have served their purpose in infusing the liquid with flavor.
Step 5
Season the broth: Taste the clear chicken broth. Add 1 tablespoon of tuna extract (or a light soy sauce) to season it subtly. Tuna extract adds a wonderful umami depth, but regular soy sauce can also be used. If needed, you can add a pinch of salt to reach your desired taste.
Step 6
Make the crispy rice (Nurungji): While the chicken soup is simmering, prepare your crispy rice. Spread a bowl of cooked rice (preferably day-old rice) thinly in a non-stick pan over low heat. Cook slowly, turning occasionally, until it becomes golden brown and crispy. Be careful not to burn it. The goal is a crunchy texture with a toasted, nutty aroma.
Step 7
Combine Nurungji and Samgyetang: Add the prepared crispy rice to the pot with the chicken and broth. Continue to simmer for another 20 minutes. The nurungji will soften slightly, releasing its savory flavor into the broth, creating a richer and more complex taste.
Step 8
Prepare the dipping sauce: While the nurungji is simmering, let’s make a delicious soy dipping sauce to accompany the dish. Finely chop a handful of chives and place them in a small bowl. Add 4 tablespoons of soy sauce, 0.5 tablespoon of sugar, 1.5 tablespoons of sesame oil, a sprinkle of toasted sesame seeds, and 0.5 tablespoon of red pepper flakes. Mix everything well. For extra flavor, you can add minced garlic or finely chopped chili peppers.
Step 9
Serve and enjoy: Ladle the hot Nurungji Samgyetang into a large serving bowl, making sure to include the tender chicken and soft, savory nurungji. The combination of the delicate chicken, the comforting broth, and the flavorful crispy rice makes for a truly nourishing meal. Serve with the prepared soy dipping sauce on the side. This dish is perfect for a revitalizing summer meal!
