Crispy Nurungji (Scorched Rice) Ginseng Chicken Soup: A Healthy Delicacy Made Easily in Your Electric Rice Cooker
Nutritious Chicken Dish: A Simple and Quick Recipe for Delicious Scorched Rice Ginseng Chicken Soup using a Cuchen Electric Rice Cooker
Are you looking for a special dish to boost your energy during the hot summer days? Try making this Nurungji (scorched rice) Ginseng Chicken Soup with its savory yet light flavor, conveniently in your Cuchen electric rice cooker! The harmony of crispy scorched rice made from glutinous rice, tender chicken, and fragrant samgyetang herbs will revive your vitality. It’s a hearty and healthy meal perfect not only for ‘Boknal’ (dog days of summer) but for any time. Enjoy the deep flavor of Nurungji Ginseng Chicken Soup at home with the ease of your electric rice cooker!
Main Ingredients- 2 cups (approx. 300g) Glutinous Rice
- 1 whole chicken (700g)
- 1 pack Samgyetang (Ginseng Chicken Soup) Herb Kit
- 1 stalk Green Onion
- 10 cloves Garlic
- 1000ml Water
Garnish (Optional)- 1/3 bunch Chives
- 3 stalks Scallions
- 1/3 bunch Chives
- 3 stalks Scallions
Cooking Instructions
Step 1
First, prepare 2 cups (about 300g) of glutinous rice. Rinse the rice gently 2-3 times until the water runs clear. After washing, drain it in a sieve and let it soak for 30 minutes. Soaking the glutinous rice will help it become tender when cooked in the rice cooker, creating a better scorched rice texture.
Step 2
Prepare one pack of samgyetang herbs. (Using a tea-bag style herb packet is convenient.) In a pot, combine the herb pack with 1000ml of water. Simmer over medium-low heat for 30 minutes to extract a rich herbal broth. This broth will add depth to your chicken soup.
Step 3
The chicken to be used today is about 700g. This size is suitable for a generous serving for two people. Considering the amount of glutinous rice and other ingredients like chives, this is an appropriate chicken size.
Step 4
Begin preparing the chicken. First, trim off the tips of the wings with scissors for a neat finish.
Step 5
Make a lengthwise cut through the chicken’s cavity with scissors to ensure even cooking inside.
Step 6
It’s important to remove the tail part and any loose fatty deposits near the rump. Removing these parts helps reduce any gamey odor and results in a cleaner flavor. Carefully trim these areas with scissors.
Step 7
Rinse the prepared chicken thoroughly under cold running water. You can remove the chicken skin if you prefer, but leaving it on can add more flavor. (For this recipe, we will proceed with the skin on).
Step 8
In the inner pot of your electric rice cooker, spread the soaked and drained glutinous rice evenly across the bottom. This even layer will help the scorched rice cook uniformly without burning.
Step 9
Place the prepared chicken on top of the glutinous rice. Fill the chicken cavity with the whole garlic cloves and the chopped green onion. Stuffing the cavity with aromatics infuses the chicken with a subtle fragrance, making it even more delicious.
Step 10
Pour the herbal broth, simmered for 30 minutes, into the rice cooker inner pot. Fill it up to the highest water level mark (approximately 700-800ml). This amount should be sufficient to cover the chicken and rice. If needed, add more water during cooking.
Step 11
Place the inner pot into the electric rice cooker base and close the lid. If your rice cooker has a ‘Nurungji’ (scorched rice) setting, select that. For Cuchen rice cookers, use the ‘Nutrition Steaming’ function for 40 minutes. Cooking times and methods may vary depending on your rice cooker model, so it’s advisable to consult your appliance’s manual.
Step 12
Meanwhile, prepare the chives for garnish. You can re-steep the used herb packet in hot water or blanch the chives in boiling water. Avoid overcooking the chives; they should be just wilted to maintain a pleasant texture. This is key to a good garnish.
Step 13
Carefully transfer the finished Nurungji Ginseng Chicken Soup to a serving bowl. Garnish generously with the blanched chives and chopped scallions. Serve immediately while hot to enjoy the delightful combination of crispy scorched rice and moist chicken. You can season with salt, pepper, or salted shrimp to your preference.
