Nourishing Chicken Soup (Dakbaeksuk) & Rice Porridge (Dakjuk)
Easy Pressure Cooker Chicken Soup and Savory Rice Porridge Recipe
This recipe guides you through making a comforting chicken soup (Dakbaeksuk) and a hearty rice porridge (Dakjuk) using a pressure cooker, perfect for cooler weather. Enjoy a dish similar to Samgyetang, with a rich broth and tender chicken.
Chicken Soup & Porridge Ingredients- 2 young chickens
- 1 Samgyetang (Ginseng Chicken Soup) broth pack
- 1 large onion
- 1 stalk of green onion
- 10 cloves of garlic
- 1 cup glutinous rice, soaked
Cooking Instructions
Step 1
First, for the dakjuk (chicken porridge), rinse the glutinous rice thoroughly under running water and soak it for at least 1 hour. Using pre-soaked rice will make the porridge much softer and more delicious.
Step 2
Prepare the chickens by trimming the tips of the wings with scissors. Also, remove the tail end (rump) of the chicken. Removing this part reduces excess fat, resulting in a cleaner broth.
Step 3
Thoroughly clean the inside of the chicken cavity, removing any residual blood or internal debris with your fingers. Pay special attention to cleaning out any bits stuck between the bones. This ensures a clean broth without any gamey smell. Also, trim away any thick fatty deposits around the neck and the end of the cavity. Rinse the entire chicken under cold water.
Step 4
Now, get your pressure cooker ready. Place the prepared chickens side-by-side at the bottom of the pressure cooker. Lay the Samgyetang broth pack on top of the chickens. The broth pack will add extra depth of flavor to the dakbaeksuk.
Step 5
Add the roughly chopped onion, the large pieces of green onion, and the whole garlic cloves to the pressure cooker. Pour in enough water to just cover the ingredients. Close the pressure cooker lid and bring to high heat. Once the pressure indicator starts to rise, reduce the heat to medium-low and cook for an additional 15 minutes. Using a pressure cooker significantly speeds up the process and allows the flavors to meld deeply, resulting in very tender chicken.
Step 6
While you can add the soaked glutinous rice directly into the pressure cooker with the chicken, for this recipe, we’ll cook the rice separately to prepare the dakjuk later. Using freshly cooked, slightly sticky rice will make the best porridge.
Step 7
The Dakbaeksuk cooked in the pressure cooker is incredibly simple, isn’t it? Just wash and add the ingredients, then let the pressure cooker do its magic for a wonderful chicken soup. You can enjoy a rich flavor without complicated steps.
Step 8
After bringing it to pressure and cooking for an additional 15 minutes, the chicken meat is tender and has cooked perfectly. The meat is soft but still attached to the bones, making it ideal for enjoying as Dakbaeksuk or for shredding to add to the Dakjuk.
Step 9
Now, let’s make the Dakjuk. Shred the meat from one of the cooked chickens into bite-sized pieces. Add a ladleful of the separately cooked glutinous rice, some of the broth and vegetables used for cooking the chicken, and season with salt. Stir well while simmering to combine the rice and chicken.
Step 10
Finally, ladle the finished Dakjuk into a bowl. Garnish with chopped green onions or minced garlic for a nutritious and delicious finishing touch. This hearty and flavorful porridge makes for a perfect meal!
