How to make nurungji white soup + glutinous rice nurungji
This time, I cooked samgyetang in a pot and made nurungji with glutinous rice. I'll tell you how to make nurungji samgyetang
4 serving
Within 90 minutes
윤토피아
Ingredients
  • Chicken meat
    1kg
  • jujube
    5ea
  • Garlic
    10piece
  • onion
    1ea
  • leek
    2ea
  • Ingredients for Samgyetang
    1pack
  • Salt
    1/2T
  • Water
    2.5L
  • Sticky rice
    1cup
  • Water
    0.8cup
Cooking Steps
STEP 1/12
I used a 1kg chicken Cut off the fatty tail, the skin of the neck, and the tip of the stinky wings
STEP 2/12
There's a lot of fat on the inner part of the leg, so remove it well. If you don't eat the skin, peel it off We like it, so we left the skin Put your hand in the chicken stomach and remove the intestines and foreign substances from the back Wash it in running cold water
STEP 3/12
Put all the ingredients in
STEP 4/12
Add 1 green onion, 2.5L of water, open the lid, and boil over medium heat for 15 minutes
STEP 5/12
After 15 minutes, cover and simmer for 3-40 minutes on medium low heat
STEP 6/12
After 3-40 minutes, turn off the heat, remove the chicken, and strain the broth
STEP 7/12
I'm going to make the rice crust in the stove Place 1 cup glutinous rice and 0.8 cups water in a saucepan and bring to a boil over medium heat
STEP 8/12
When it boils, close the lid and simmer for 20 minutes
STEP 9/12
After 20 minutes, remove the sticky rice from the top
STEP 10/12
The scorched rice on the floor is easily separated by scratching the boundary of the wall with a spatula
STEP 11/12
Pour the chicken soup stock into the nurungji and boil it for 5 to 15 minutes over low heat
STEP 12/12
Place the well-cooked chicken on a plate and pour in the nurungji I added some chives
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