Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)
User Reviews
5
-
Servings
4
-
Course
Main Course
Pressure Cooker Nurungji Baeksuk (Boiled Chicken with Rice)
Description
After trimming excess fat from a 3 to 4-pound whole chicken, glutinous rice is rinsed and placed in the pressure cooker. The seasoned whole chicken is set on top of the rice, surrounded by large scallion stalks, whole garlic cloves, and thin ginger slices. Water or a combination of chicken stock and water is added to provide cooking liquid.
The pressure cooker is sealed and cooked on a poultry function for about 25 minutes, followed by a resting period to allow the chicken to finish cooking and the nurungji, or scorched rice crust, to develop at the bottom. The chicken emerges tender, while the rice gains a toasted texture and flavor.
The dish offers a combination of moist chicken and textural contrast from the crispy nurungji. It can be served by removing aromatics and scraping the crispy rice for eating alongside the chicken, embodying a traditional Korean meal that highlights simple ingredients transformed by pressure cooking.
Ingredients
- 1 chicken 3 to 4 pounds, whole
- 1-1/2 cups sweet rice glutinous rice, chapssal (찹쌀)
- 1 scallion daepa, 대파, large
- 5 garlic plump cloves
- 2 ginger about 1 inch round, thin slices
- salt
- black pepper
- 4 cups water or 2 cups good quality chicken stock and 2 cups of water
Instructions
- Trim off the excess fat from the chicken. You can also skin the chicken for less fat.
- Rinse the sweet rice, drain, and add to the pressure cooker/Instant Pot.
- Place the chicken on top of the rice. Add the scallion, garlic and ginger along with 4 cups of water (or 2 cups of chicken stock and 2 cups water).
- Close the lid tightly. Press the “poultry” function, and using the “-” button, decrease the time to 25 (if close to 4 pounds) minutes. When finished, the Instant Pot will automatically turn to the “Keep Warm” mode. Leave the pressure cooker alone for about 10 to 15 minutes before opening the lid.
- Remove the chicken. You can turn the instant pot back on for an additional 5 minutes if you want thicker nurungji. Let it sit for about 10 minutes before scraping off the nurungji. Remove ginger and scallion. You can remove the garlic cloves as well, if desired.
User Reviews
Overall Rating
5
You'll Also Love
