Looking for a way to make Samgyetang quickly? Learn how to prepare this nourishing Korean ginseng chicken soup using a pressure cooker. Ready in a fraction of the time with all the rich flavors intact.
Samgyetang is a beloved Korean dish known for its soothing qualities and deep nutritional benefits. Traditionally slow-cooked to tender perfection, it’s made with a whole young chicken stuffed with rice, ginseng, garlic, and other healing herbs. While this classic dish takes hours to prepare in a regular pot, using a pressure cooker can drastically reduce the cooking time without compromising the soup’s flavors. In this article, we’ll walk you through the steps for making a delicious pressure cooker Samgyetang.
Samgyetang Making Pressure Cooker
The beauty of using a pressure cooker for Samgyetang lies in how it speeds up the cooking process while maintaining the integrity of the ingredients. Pressure cookers work by increasing the internal pressure, which raises the boiling point of water. This allows the soup to cook at a higher temperature, helping to break down the chicken and herbs in less time.
When preparing Samgyetang in a pressure cooker, you will still get that rich, flavorful broth and tender chicken, but in a fraction of the time. Here’s a quick guide to making Samgyetang using your pressure cooker.
Ingredients:
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1 whole young chicken (about 1 to 1.5 pounds)
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1/4 cup glutinous rice
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3-4 cloves garlic, peeled
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1-2 ginseng roots (or ginseng powder if unavailable)
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5-6 dried jujube (Korean dates)
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1 small piece of ginger, sliced
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3-4 green onions
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Salt to taste
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Water
Instructions:
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Prepare the Ingredients: Rinse the glutinous rice thoroughly. Stuff the chicken with the rice, garlic, ginseng, ginger, and a couple of jujube fruits. If you like, you can also add a few whole cloves of garlic inside the chicken for extra flavor.
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Fill the Pressure Cooker: Place the stuffed chicken into the pressure cooker, and pour in enough water to cover the chicken (about 6-7 cups). Add the remaining jujube, green onions, and a pinch of salt.
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Cook Under Pressure: Close the lid of the pressure cooker and set it to cook on high for about 25 minutes. Once the cooking time is over, allow the pressure to naturally release for about 10-15 minutes before opening the lid.
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Serve and Enjoy: Carefully remove the chicken, and serve it hot with the broth. You can garnish the soup with more green onions or add additional seasoning if needed.
The result will be a rich and aromatic Samgyetang, ready to nourish and heal you in less than an hour. For those who love the tradition of this dish but are pressed for time, the pressure cooker is a game-changer.
How to Make Samgyetang in the Pressure Cooker
Making Samgyetang in the pressure cooker is an art that brings all the ingredients together to create a deeply flavorful and healing soup in much less time. Let’s break down the essential steps in greater detail, so you know exactly how to make this traditional dish in a modern, time-saving way.
Step-by-Step Process:
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Stuff the Chicken: Begin by preparing the chicken. Rinse it thoroughly and stuff it with the pre-soaked glutinous rice. Rice acts as a filler and contributes to the thick, hearty texture of the broth. Add the ginseng root for its energizing properties, along with garlic for depth of flavor and the jujube for sweetness.
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Season the Soup: Fill the pressure cooker with enough water to cover the chicken. Season the soup with a small amount of salt, but keep it light—Samgyetang is traditionally not overly salted. The natural flavors from the herbs and chicken will infuse the broth.
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Pressure Cook for Speed: After securing the lid, set the pressure cooker to cook for around 25 minutes. The high pressure will break down the collagen in the chicken, creating that tender, fall-off-the-bone texture.
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Rest and Release: Once the timer goes off, let the pressure release naturally for at least 10 minutes. This helps the chicken retain its moisture and ensures that the broth doesn’t spill over when you open the lid.
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Final Touches: Once the chicken is fully cooked and the broth has become rich, you can garnish the soup with chopped green onions or add a bit more jujube for extra sweetness.
Using a pressure cooker doesn’t just save time; it makes the cooking process more efficient by intensifying the flavors. In just under an hour, you’ll have a perfect bowl of Samgyetang—rich, flavorful, and restorative.
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Time to Make a Pressure Cooker Samgyetang
Time is often a concern when it comes to cooking traditional dishes like Samgyetang. On average, Samgyetang takes around 2-3 hours to cook in a traditional pot to achieve that perfect, clear, and flavorful broth. However, the pressure cooker dramatically cuts down that cooking time.
With a pressure cooker, you can have Samgyetang ready in just 45 minutes. This includes the preparation, cooking, and resting time. That’s a major time saver, especially if you want to enjoy the health benefits of this Korean delicacy without waiting for hours.
Breakdown of Cooking Time:
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Preparation Time: 10-15 minutes (washing the chicken, soaking rice, preparing herbs)
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Cooking Time: 25-30 minutes under pressure
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Resting Time: 10-15 minutes after cooking for natural pressure release
Overall, this method makes Samgyetang incredibly accessible, even on busy days. You get all the nourishing benefits of this classic Korean dish with minimal effort and in a fraction of the time.
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Conclusion
Making Samgyetang in a pressure cooker is a wonderful way to experience the traditional flavors of Korean cuisine in a faster, more efficient manner. By following the steps and utilizing the power of the pressure cooker, you can create a rich, savory broth and tender chicken in under an hour. Whether you’re a seasoned cook or a beginner, this method guarantees a satisfying and nourishing meal that can easily fit into your busy schedule.
“Good food is all the sweeter when shared with good friends,” and this quick, flavorful Samgyetang will surely be a dish worth sharing.
