Ingredients
- 2 organic chicken breasts(finely sliced)
- ½ litre of well flavoured chicken stock (not in stock)
- 1 medium onion, finely sliced
- 1 slice of fresh ginger
- 4 cloves of garlic, finely chopped
- 2 tablespoons vinegar
- 2 tablespoons of lemon juice
- 1 teaspoon sugar
- 2 teaspoons hot mustard paste (not inn stock)
- 2 teaspoon soy sauce
- 1/3 cucumber
- ¼ red cabbage
- ½ red bell pepper
Directions
This unusual chilled chicken soup is fun to make for a starter for dinner or as a lunch on a warm day. The recipe originates in North Korea and is tangy and refreshing. Chogyetang – chilled chicken soup was created for the Korean royal court.
Steps
1 Done | 1Pour the chicken stock into a medium pan. Bring to the boil. Add the onion, garlic and ginger plus the sliced chicken and simmer for 10 minutes. |
2 Done | 2Remove the chicken and cool. Sieve the chicken stock. |
3 Done | 3Add the vinegar, lemon juice, sugar, mustard, soy sauce and a small pinch of salt. Mix well. |
4 Done | 4Cool the stock and the chicken separately in the fridge for several hours. |
5 Done | 5To serve, finely chop the red cabbage and red bell pepper and finely slice the cucumber |
6 Done | 6Place one tablespoon of each of the salad ingredients into four soup bowls and divide the sliced chicken between the bowls. |
7 Done | 7Very gently pour the soup over the top. |
