Electric Pressure Cooker Samgyetang: The Ultimate Easy Summer Health Food
From Chicken Prep to Perfect Finish: Your Ultimate Guide to Making Samgyetang in an Electric Pressure Cooker for Midsummer Day
Chobok, the first of the three ‘Bok’ days, marks the beginning of summer. As 2024’s Chobok approaches on July 15th, I’m thrilled to share a recipe for a revitalizing summer delicacy, Samgyetang, made effortlessly in your electric pressure cooker. Say goodbye to sweating over a hot stove! You can easily prepare this nourishing dish for your family right at home. This electric pressure cooker Samgyetang is so flavorful, you won’t even need a dipping sauce. Simply season with a sprinkle of salt and pepper. You’ll be amazed at how the chicken falls off the bone with just a gentle touch of chopsticks – it’s incredibly tender! Even the chicken breast, often prone to dryness, is wonderfully moist and succulent. Each bite bursts with rich, savory chicken broth. Make your Chobok extra special with this delicious electric pressure cooker Samgyetang! Though there’s still over a week left, here’s how to make it.
Ingredients (Measurements: Korean Tablespoon, Cup)- 1 whole chicken (fresh)
- 1 stalk green onion
- 10 whole garlic cloves
- 7 dried jujubes (dates)
- 2 cups glutinous rice
- 1 Tbsp. tuna extract
- 1 Tbsp. cooking wine (mirin)
- 0.5 Tbsp. salt (adjust to taste)
Cooking Instructions
Step 1
First, rinse the 2 cups of glutinous rice thoroughly. Soak the rice in plenty of water for at least 30 minutes to soften it, ensuring a chewy and tender texture. After soaking, drain the rice well in a colander to remove excess water, which helps prevent the dish from becoming too watery.
Step 2
When preparing the chicken for Samgyetang, it’s essential to wear sanitary gloves for hygiene. Remove the fatty part around the chicken’s vent (tail area) and the tips of the wings, as these areas can add excess grease and a gamey flavor.
Step 3
After trimming the fatty and potentially odorous parts, thoroughly clean the inside of the chicken cavity, removing any remaining giblets or blood clots. Rinse the entire chicken under cold running water until it’s clean.
Step 4
If you prefer a less fatty texture or find chicken skin chewy, you can easily remove it using kitchen scissors. However, if you enjoy the rich flavor and collagen from the skin, feel free to leave it on.
Step 5
Now, let’s assemble the ingredients in the electric pressure cooker. Start by placing the soaked and drained glutinous rice at the bottom of the cooker. Then, carefully place the prepared chicken on top of the rice.
Step 6
Add the cleaned dried jujubes, whole garlic cloves, and the green onion on top of the chicken. These aromatics will infuse the chicken with flavor and help neutralize any unwanted odors.
Step 7
To enhance the overall flavor of the Samgyetang, season it lightly. Add 0.5 Tbsp. of salt for seasoning and 1 Tbsp. of tuna extract for a savory depth. To further eliminate any potential gamey taste, include 1 Tbsp. of cooking wine (mirin). These seasonings will penetrate the chicken, making it more delicious.
Step 8
Add water according to the amount of glutinous rice used. For 2 cups of glutinous rice, fill the water to the ‘4’ mark on the electric pressure cooker’s white rice setting. This level ensures the chicken and rice cook to a perfect tenderness.
Step 9
Close the lid of the electric pressure cooker. Select the ‘Multi-Cook’ or ‘Steam’ function and set the timer for 60 minutes. Press ‘Start’ to begin cooking. While the cooker works its magic, you can relax! After the 60-minute cooking cycle, let it stay on ‘Keep Warm’ for an additional 10 minutes to allow the flavors to meld and the chicken to become extra moist. Then, carefully open the cooker lid.
Step 10
Gently remove the cooked Samgyetang from the electric pressure cooker, being careful not to break apart the tender chicken. You’ll immediately notice how incredibly soft and succulent the chicken is.
Step 11
Use a spatula to scrape the bottom of the cooker. You’ll find a delicious, slightly crispy layer of glutinous rice (nu-rueng-ji) that makes for a delightful treat. Enjoy your piping hot Samgyetang, seasoned simply with salt and pepper!
