Savory and Deep Flavored Samgyetang (Ginseng Chicken Soup) Made in a Pressure Cooker
Simple Recipe for Pressure Cooker Samgyetang and Chicken Porridge
This recipe makes a delicious Samgyetang in a pressure cooker, boasting a rich chicken broth with a subtle sweetness. By removing the chicken skin, the soup becomes even more delicately flavored. Enjoy a hearty meal with the included chicken porridge. For more details, visit: https://mangoistree.tistory.com/
Main Ingredients- 1 whole chicken (approx. 830g)
- 1 sachet of red ginseng
- 1 sachet of medicinal herbs for Baek숙
- 2000ml water
- 2 bowls of glutinous rice (approx. 2/3 for filling the chicken, the rest for porridge)
- 1/2 onion
- 1/2 Tbsp minced green onion
Cooking Instructions
Step 1
First, completely remove the skin from the chicken (approx. 830g). Removing the skin ensures the broth is not greasy and maintains a delicate flavor. You can easily peel off the skin by lifting a small section with scissors or a knife and pulling. Pay special attention to the area around the chicken’s posterior, as it can be quite fatty; trim this part with scissors for a clearer broth. Rinse the inside of the chicken thoroughly to remove any remaining blood or impurities, which helps eliminate any gamey odor. Be diligent in washing and rinsing it clean.
Step 2
Now, it’s time to stuff the chicken cavity with glutinous rice. Take about 2/3 of the 2 bowls of washed glutinous rice and fill the chicken cavity to about 70% capacity. Overfilling the cavity might cause the rice to expand and burst out. Carefully place the chicken in the pressure cooker with the cavity facing upwards; this way, you won’t need to tie the legs together, and the rice will stay put.
Step 3
If you have the medicinal herb sachet that came with the chicken, add it to the pot. It’s perfectly fine to omit this if you don’t have it.
Step 4
Adding a sachet of red ginseng when boiling meat is a secret to remarkably eliminating any gamey smells. It enriches the flavor of the Baek숙 and removes unwanted odors, so be sure to include one sachet of red ginseng.
Step 5
Pour 2000ml of water into the pressure cooker, close the lid, and heat on high. Once the whistle blows, continue to cook for another 10 minutes. Then, reduce the heat to the lowest setting and let it steam for 15 to 20 minutes. Turn off the heat and wait until all the steam has completely escaped from the pressure cooker. This process ensures the chicken and glutinous rice become tender.
Step 6
While the Samgyetang is cooking, finely mince half an onion. This will be added to the chicken porridge to enhance its flavor.
Step 7
Once the pressure has fully released, open the lid of the pressure cooker. Thanks to the medicinal herbs, the broth has a beautiful, deep color.
Step 8
Carefully lift the chicken out of the pot using a large sieve and place it on a tray. The chicken cooked in a pressure cooker is extremely tender, so its meat might fall apart easily; handle it gently. Remove any other remnants, such as herbs or solids, from the pressure cooker using the sieve.
Step 9
Now, it’s time to make the chicken porridge. Add the remaining glutinous rice (that you set aside) to the pressure cooker. Turn the heat to high, and as soon as the whistle blows, immediately turn off the heat and let it cook with residual heat. This prevents the glutinous rice from burning or sticking to the bottom.
Step 10
Be careful not to cook the glutinous rice for too long, as it can stick to the bottom of the pot. Cooking with residual heat is crucial.
Step 11
Transfer the cooked chicken to a separate plate and separate the meat from the bones. Since it was cooked in a pressure cooker, the meat should easily come off the bones. Enjoy the larger pieces of chicken dipped in salt. Add the remaining shredded chicken meat to the chicken porridge in the pressure cooker. The meat is so tender that it will blend seamlessly with the porridge, creating an incredibly smooth chicken porridge where the meat is almost indistinguishable. Finally, add the prepared minced onion and green onion, season with salt and pepper to your taste, and enjoy.
