Pressure Cooker Korean Ginseng Chicken Soup (Samgyetang)
- 1 cup sweet rice
- 3 frozen Cornish hens (18 ounces)
- 20 cloves garlic, peeled, divided
- 5 jujubes (Korean date), divided
- 3 fresh ginseng roots
- 4 green onions (1 sliced and reserved for garnish)
- 4 cups water
- salt and ground black pepper
- Rinse sweet rice in a fine mesh strainer until water runs clear. Place rinsed rice in a bowl and cover with water for 30 minutes; drain.
- Rinse Cornish hens and fill each cavity with 2 tablespoons sweet rice, 3 cloves garlic, and 1 jujube. Seal the cavity using 2 toothpicks.
- Spoon remaining sweet rice into the inner pot of a pressure cooker; add Cornish hens, remaining garlic, remaining jujubes, ginseng roots, green onions, and 4 cups water.
- Lock pressure cooker lid in place and set steam vent to Sealing. Select Pressure Cook (Manual) and cook for 20 minutes on High pressure.
- Allow pressure to release naturally for 18 minutes. If the pin has not dropped, then set steam vent to Venting to quick-release remaining pressure. Press cancel.
- Place 1 hen, 1 jujube, 1 Ginseng root in each bowl and garnish with green onions. Remove toothpicks. Spoon broth and rice into each bowl, if desired. Season with salt and black pepper.
Would you like a dipping sauce? Mix 1 teaspoon sesame oil, ½ teaspoon sesame seeds, ½ teaspoon salt, and a pinch of ground black pepper together in a bowl until sauce is well mixed. Dip pieces of Cornish hen into sauce.
What others are saying
MJ Ortiz says:
I had this dish in Korea and was so excited to try it out at home. Overall I am pleased with the results. The pressure cooker plays a big part in keeping the chicken tender and flavorful. The broth had so much flavor, I wish I could bottle it up and freeze it.