- 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
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.
Pour 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.
Remove the chicken and cool. Sieve the chicken stock.
Add the vinegar, lemon juice, sugar, mustard, soy sauce and a small pinch of salt. Mix well.
Cool the stock and the chicken separately in the fridge for several hours.
To serve, finely chop the red cabbage and red bell pepper and finely slice the cucumber
Place one tablespoon of each of the salad ingredients into four soup bowls and divide the sliced chicken between the bowls.
Very gently pour the soup over the top.