Nourishing Scorched Rice Samgyetang: A Hearty Chicken Soup Recipe
How to Make Delicious Scorched Rice Samgyetang with Crispy Glutinous Rice Crust
This recipe introduces a delightful way to enjoy Samgyetang, the Korean ginseng chicken soup, by pairing it with a homemade crispy scorched rice crust, made with glutinous rice in my favorite Staub pot. It’s a perfect ‘two-birds-one-stone’ meal, offering both the comforting soup and a satisfying crispy rice treat. Let me guide you through making this wholesome and delicious Nurungji Samgyetang.
Samgyetang Ingredients- 1kg chicken (for soup)
- 5 dried jujubes (red dates)
- 10 cloves garlic
- 1 large onion, quartered
- 2 large green onions, cut into large pieces
- 1 packet Korean medicinal herb mix for Samgyetang
- 1/2 Tbsp salt (for seasoning)
- 2.5 liters water
Scorched Rice (Nurungji) Ingredients- 1 cup glutinous rice (sweet rice)
- 0.8 cup water
- 1 cup glutinous rice (sweet rice)
- 0.8 cup water
Cooking Instructions
Step 1
Start with a whole chicken weighing about 1kg. For a cleaner taste and appearance, trim away the fatty parts around the tail and neck, and cut off the tips of the wings, which can sometimes carry an odor.
Step 2
Carefully check the area where the leg meets the body; there’s often a pocket of fat there that should be removed. If you prefer not to eat the chicken skin, you can peel it off now. We enjoy the skin for its richness, so we’ll leave it on. Reach inside the chicken cavity and scrape out any internal organs or impurities attached to the back. Rinse the chicken thoroughly inside and out under cold running water.
Step 3
Now it’s time to add all the prepared ingredients for the Samgyetang into the pot.
Step 4
Place the cleaned chicken, jujubes, garlic cloves, quartered onion, one large piece of green onion, the herbal packet, and 2.5 liters of water into a large pot. Bring to a rolling boil with the lid off over medium-high heat for about 15 minutes. This initial boil helps to remove any impurities and initial gamey flavors from the chicken.
Step 5
After 15 minutes, cover the pot with a lid and reduce the heat to medium-low. Let the chicken simmer gently for 30 to 40 minutes, or until it is very tender. You can check for doneness by piercing the thickest part of the thigh with a skewer; clear juices should run out.
Step 6
Once the chicken is cooked through, carefully remove it from the pot and set it aside on a serving plate. Strain the broth through a fine-mesh sieve to create a clear, clean soup base. This flavorful broth will be used for cooking the scorched rice.
Step 7
Let’s prepare the delicious glutinous rice scorched rice (Nurungji) using a Staub pot. Add 1 cup of glutinous rice and 0.8 cups of water to the Staub pot. Cook over medium heat, stirring occasionally, until the mixture begins to thicken as the rice absorbs the water.
Step 8
Once it starts to bubble vigorously, reduce the heat to low, cover the pot, and let it cook for 20 minutes. The glutinous rice will become soft and start to form a crust at the bottom.
Step 9
After 20 minutes, carefully scoop out the cooked glutinous rice from the top. This rice can be enjoyed separately or used in other dishes.
Step 10
The bottom layer should now be a golden-brown, crispy scorched rice crust. If it’s stuck to the sides of the pot, gently use a spatula to loosen the edges. Be careful not to break the crust too much, or burn it.
Step 11
Pour the reserved clear chicken broth over the scorched rice crust, just enough to cover it generously. Place the pot back on low heat and simmer for another 5 to 15 minutes. This will soften the crust to your desired texture, allowing it to meld beautifully with the broth. Adjust the cooking time based on how soft you like your nurungji.
Step 12
To serve, place the tender, well-cooked chicken on a plate. Spoon the flavorful scorched rice and broth alongside or over the chicken. A garnish of fresh chives adds a lovely touch of color and freshness. Enjoy your wholesome and delicious Scorched Rice Samgyetang!
