AI-generated imagePot-Simmered Chicken with Nurungji Scorched Rice (3 Servings)
Simmer chicken with aromatics, then soften prepared scorched rice separately in the broth; no rice stuffing required.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Do not rinse raw chicken. Remove packaging, trim excess fat and wash hands and tools.
- 02
Cut green onion into 5 cm lengths; put chicken, aromatics and 2 L water in a large pot and boil.
- 03
Cover and simmer gently for about 55–70 minutes depending on size. Use a thermometer to check at least 74°C (165°F) in the thickest part.
- 04
Move fully cooked chicken to a clean plate. Simmer nurungji in the broth for 15–20 minutes until softened and season.
- 05
Portion the chicken and serve with nurungji soup; watch for hot broth and bones.
Helpful source links
Before you cook
Do not rinse raw poultry and keep utensils separate. Cook chicken to at least 74°C and reheat leftovers to 74°C; refrigerate within 2 hours.
Allergens: check packaged scorched rice allergen label
Image & source credits
AI-generated image.
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