Craving something nutritious and comforting? Have you ever tried making Samgyetang with a pressure cooker? Learn how to create a mouthwatering Samgyetang Nurungji that’s quick, tasty, and full of healing benefits. Ready to dive in?
Samgyetang is a beloved Korean dish traditionally known for its nourishing qualities, often enjoyed in the hot summer months or when you’re feeling under the weather. This dish, made with a whole young chicken, ginseng, jujube fruits, and sticky rice, is typically slow-cooked to allow the flavors to meld beautifully. However, with the magic of modern kitchen appliances like a pressure cooker, you can recreate this comforting meal in record time, with the added twist of nurungji (crispy rice) to elevate the experience. In this article, we’ll explore the steps to make this delightful dish, and uncover how the pressure cooker can transform your kitchen game.
Pressure Cooker Samgyetang Nurungji
Pressure cookers are known for their ability to cook food faster while retaining its nutrients. When it comes to Samgyetang, this means you can cut down the hours of simmering the broth into just 30 minutes or so. The key ingredients include a whole chicken, ginseng, jujube, garlic, and sticky rice. The magic happens when you also add nurungji, which is the crispy, golden rice crust that forms at the bottom of the pot.
What makes using a pressure cooker ideal for this dish is the way it locks in all the nutrients and flavors. The pressure cooker ensures that the chicken remains juicy, while the rice becomes soft and fully infused with the rich broth. The crispy rice at the bottom adds a delicious crunch, offering a textural contrast to the smooth, tender chicken and savory broth.
To get started with this quick recipe, you need the following ingredients:
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A whole young chicken (about 2 pounds)
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4-5 cloves of garlic, smashed
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10-12 pieces of dried jujube fruits
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A few sprigs of ginseng (fresh or dried)
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1/2 cup of sticky rice
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Salt and pepper to taste
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Water (about 6 cups)
Steps:
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Rinse the chicken and stuff it with garlic, ginseng, and jujube.
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Add the rice to the pressure cooker and pour in the water.
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Place the chicken in the cooker and lock the lid.
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Cook on high pressure for 30 minutes.
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Release the pressure carefully, and garnish with chopped green onions or additional herbs for extra flavor.
This pressure cooker version of Samgyetang ensures all the ingredients are perfectly tender and infused with flavor, especially the rice, which forms a crispy golden crust at the bottom of the pot.
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Nurungji Samgyetang Pressure Cooker
The term nurungji refers to the crispy rice that forms when rice is cooked at the bottom of a pot, and it is highly prized in Korean cooking for its unique flavor and texture. By incorporating nurungji into your Samgyetang, you get the added benefit of a comforting, crispy texture that pairs perfectly with the rich, savory broth.
Making nurungji in the pressure cooker may seem tricky, but it’s easier than you think. The high heat in the pressure cooker is what helps the rice become crispy without burning, and it also enhances the natural sweetness of the rice. When you make Samgyetang in the pressure cooker, nurungji is not only a pleasant bonus but an integral part of the dish.
To make sure you achieve the perfect nurungji, here are a few tips:
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Cook on low heat after the chicken has finished cooking. Let the residual heat crisp up the rice at the bottom of the pot.
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Don’t stir the rice at the bottom; this will keep the texture intact.
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Add a little oil or butter before cooking, which can help in achieving that crispy golden brown layer of rice.
One of the joys of making Samgyetang with a pressure cooker is the ability to serve the crispy rice straight from the pot. The soft, tender chicken pairs wonderfully with the crunch, and the crispy bits at the bottom provide an unexpected yet delightful surprise with every bite.
👉 Check out how to make perfect Nurungji in a pressure cooker! 👈
Making a Pressure Cooker Nurungji Samgyetang
If you’re new to using a pressure cooker for Korean dishes like Samgyetang, it might be helpful to understand the step-by-step process of making a delicious Nurungji Samgyetang. The pressure cooker is a great tool for busy weeknights or when you want a comforting dish without the wait. Not only does it save you time, but it also retains the full flavors and nutrients that slow cooking traditionally provides.
Step-by-Step Guide to Making Pressure Cooker Samgyetang Nurungji:
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Prepare the Chicken and Rice:
Before cooking, rinse the chicken under cold water and remove any excess fat. Place the chicken inside the pressure cooker and stuff it with garlic, jujube fruits, and ginseng for flavor. -
Layer the Rice:
Layer the sticky rice at the bottom of the pressure cooker. The rice will absorb the rich broth from the chicken and become infused with all the herbs and spices. -
Add Water and Cook:
Add water until it covers the chicken. Seal the lid of the pressure cooker and set it to high pressure for about 30 minutes. -
Let the Nurungji Form:
After cooking, let the pot sit for a few minutes. The rice at the bottom will crisp up, creating a layer of nurungji. -
Serve and Enjoy:
Carefully open the pressure cooker. Serve the chicken, broth, and crispy rice together. Garnish with chopped green onions and enjoy!
By following these steps, you can have a delicious bowl of Samgyetang Nurungji in less than an hour, with all the healing benefits of the traditional dish but with much less effort.
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In conclusion, making Samgyetang with a pressure cooker not only saves you time but also brings out the rich, nourishing flavors of the dish. By adding nurungji, you elevate the texture, making the meal even more delightful. Whether you’re new to cooking or a seasoned pro, using a pressure cooker to create this iconic Korean dish is a game-changer. The tender chicken, infused broth, and crispy rice are sure to satisfy both your stomach and your soul. Ready to try it? You’ll be amazed at how easy and delicious it can be!
