Korean Nurungji Baeksook


Ingredients

  • 1 whole chicken 3 to 4 pounds
  • 1-1/2 cups sweet rice glutinous rice, chapssal (찹쌀)
  • 1 large scallion daepa, 대파
  • 5 plump garlic cloves
  • 2 thin slices of ginger about 1 inch round
  • Salt and 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.


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