Chogyetang (Chilled Chicken Soup)

Method7 steps

1. 1

   Step 1: Pour the 4 cups chicken stock into a medium pot. Add the onion (1/4 medium), scallion (1–2) whites, 4–5 garlic cloves and optional ginger (1). Bring to a boil over medium-high heat. Add the chicken and bring back to a boil, then reduce to medium-low. Cover and simmer for about 8–10 minutes, continuing until the chicken centre reaches 74°C (165°F).

   Boil Chicken · 10 minUses 8 oz skinless boneless chicken breast or thigh, fat removed · 4 cups (1 US quart / 32 fl oz) chicken stock, preferably low sodium · 1/4 medium onion · 1–2 scallions, white parts only · 4–5 garlic cloves · 1 thin ginger slice, about 1 inch across, optional

   
2. 2

   Step 2: Turn off the heat and remove the cooked chicken to a bowl. Cool the pot of stock in an ice-water bath, then strain and discard the aromatics; there should be about 3 1/2 cups strained stock. Stir in the broth seasoning: 2 tbsp vinegar, 2 tbsp lemon juice, 1 1/2 tbsp sugar, 2 tsp hot mustard paste and 2 tsp soup soy sauce. Add the broth salt gradually to taste from the listed 1–2 tsp; use more sugar or mustard to taste and additional salt only if needed with low-sodium stock. Leave freezer chilling until after the next optional sesame-blending step.

   Uses Poaching stock and cooked chicken · Ice water, as needed for the stock cooling bath · 2 tablespoons vinegar · 2 tablespoons lemon juice · 1 1/2 tbsp sugar, or more to taste · 2 teaspoons hot mustard paste (or more to taste, geoja (겨자)) · 2 teaspoons soup soy sauce · Salt added gradually to taste from the listed 1–2 tsp

3. 3

   Step 3: If using the roasted sesame seeds (1/4 cup), withdraw 1 cup of the seasoned stock, blend it with the 1/4 cup seeds, and stir it back into the remaining stock. This uses stock already prepared, not an additional cup. Whether or not you add sesame seeds, place the seasoned stock in the freezer to chill until icy cold, preferably slushy.

   Uses Seasoned strained stock · 1/4 cup roasted sesame seeds

4. 4

   Step 4: When the cooked chicken is cool enough to handle, shred it and season with the chicken-seasoning 1/2 tsp salt, pinch of pepper, 1 tsp sesame oil and 1/2 tsp minced garlic. Refrigerate while preparing the vegetables.

   Uses Cooked chicken · 1/2 teaspoon salt · 1 pinch black pepper · 1 teaspoon sesame oil · 1/2 teaspoon minced garlic

5. 5

   Step 5: Thinly slice the cucumber (1 small) and mix with its own 2 tsp vinegar, 2 tsp sugar and 1/2 tsp salt. Set aside.

   Uses 1 small cucumber · 2 teaspoons vinegar · 2 teaspoons sugar · 1/2 teaspoon salt

6. 6

   Step 6: Thinly slice the red cabbage (3 ounces) and red bell pepper (1/4). If using noodles, cook the two package-defined servings of buckwheat noodles (2) in water according to the package instructions, rinse in icy cold water, and drain.

   Uses 3 ounces red cabbage · 1/4 red bell pepper · 2 servings buckwheat noodles · Water, as needed to cook optional buckwheat noodles · Icy cold water, as needed to rinse optional cooked noodles

7. 7

   Step 7: To serve, arrange the chicken, vegetables, and noodles, if using, in a serving bowl, and ladle the icy cold broth over.

   Uses Icy cold seasoned broth · Seasoned shredded chicken · Pickled cucumber · Sliced cabbage and bell pepper; optional cooked noodles