Baeksuk (Korean Chicken Soup), Using a Pressure Cooker with Less Water Makes a Richer Broth

Steps

1. 1

   Soak 2 cups of glutinous rice in water for 20 minutes

2. 2

   Fill a pot with a whole raw chicken and water, and parboil for 3 minutes from the point it reaches a rolling boil

3. 3

   Trim the fatty parts and rinse the rib area in cold water to clean

4. 4

   Place the soaked glutinous rice, cleaned chicken, herbal pack, 20 whole garlic cloves, 2 green onion stalks, and 0.5T salt into the pressure cooker

5. 5

   Heat on high heat, and when the pressure weight starts to rotate, reduce to low heat and cook for another 20 minutes

6. 6

   Turn off the heat, let it rest for 10 minutes to steam, release the pressure, and remove the chicken. Eating it with the scorched glutinous rice at the bottom adds a nutty flavor