Chogyetang is a refreshing and nourishing cold soup from North Korea, perfect for beating the summer heat. This unique dish combines chilled chicken broth with the tangy flavors of vinegar and mustard, served with shredded chicken. It's a delightful blend of simplicity and sophistication, guaranteed to cool you down and lift your spirits.
Ingredients
🍗 1 whole chicken Tyson
🍶 8 cups cold water
🧂 1 tablespoon salt Morton
🥄 2 tablespoons white vinegar Heinz
🌶️ 1 tablespoon yellow mustard French's
🧄 2 cloves garlic minced
🧅 1 medium onion quartered
🧊 Ice cubes
🥬 Fresh lettuce leaves or herbs for garnish cilantro
🍚 Steamed rice
Instructions
1- Prepare the Chicken Broth:
- In a large pot, place the whole chicken and add 8 cups of cold water.
- Add the sliced onion and minced garlic.
- Bring the pot to a boil over medium heat. Once boiling, lower the heat and let it simmer for 30-40 minutes until the chicken is fully cooked and tender.
2- Shred the Chicken:
- Carefully remove the chicken from the broth and let it cool slightly.
- Once cool enough to handle, shred the chicken meat into thin strips, discarding the skin and bones.
3- Cool the Broth:
- Strain the broth through a fine sieve to remove the onion and garlic pieces.
- Allow the broth to cool to room temperature, then refrigerate until cold, about 2-3 hours.
4- Season the Broth:
- Once the broth is chilled, add salt, vinegar, and mustard. Stir well until fully combined.
5- Serve the Chogyetang:
- In a bowl, arrange a portion of shredded chicken.
- Pour the seasoned cold broth over the chicken.
- Optionally, add ice cubes for extra chill.
- Garnish with lettuce leaves or fresh herbs.
- Serve with a side of steamed rice if desired.
Prep Time: 20 minutes
Cook Time: 40 minutes (plus cooling time)
Total Time: Approximately 3 hours
Servings: 4
Calories per Serving: Approximately 250 calories
Protein per Serving: 30g
Fats per Serving: 8g
Carbohydrates per Serving: 12g
Equipment: Large cooking pot Cuisinart 12-quart stock pot, Fine sieve, Bowl for serving
Cooking Tips:
- Ensure the chicken is thoroughly cooked by checking that the juices run clear when pierced.
- Adjust the vinegar and mustard levels according to your preference for sourness and spice.
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