Korean Cold Chicken Noodle Soup (초계탕 Chogyetang)

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Chicken stock

  Soup, home-prepared

  4 cup or 960g

• Onions

  Raw

  ¼ medium or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Garlic

  Raw

  5 clove or 15g

• Ginger root

  Raw

  1 slices or 2g

• Vinegar

  Distilled

  2 tbsp or 30g

• Lemon juice

  Raw

  2 tbsp or 30g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Mustard

  Prepared, yellow

  2 tsp or 1 packet or 10g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Salt

  Table

  1 tbsp or 18g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Garlic

  Minced - Great Value

  ½ tsp or 3g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Cabbage

  Raw

  85g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Buckwheat Noodles

  Ajisenryu - Walmart

  2 servings or 112g

Directions

1. Pour the chicken stock into a medium size pot. Add onion, scallion, garlic, and ginger. Bring it to a boil over medium high heat. Add the chicken breast, and when it comes to a boil again, reduce the heat to medium low. Cover, and continue to boil for about 8 -10 minutes. 
2. Turn the heat off and remove the chicken to a bowl. Place the pot in an ice bath to cool. Strain the stock, and discard the aromatic vegetables. The stock should be about 3-1/2 cups. Stir in all the seasoning ingredients, and keep it in the freezer to chill, preferably until it becomes slushy.
3. If using the sesame seeds, blend the seeds in 1 cup of the chicken stock. Add to the prepared stock before putting it in the freezer.
4. When the chicken is cool enough to handle, shred and lightly season with salt, pepper, sesame oil, and minced garlic. Refrigerate while preparing the vegetables.
5. Thinly slice the cucumber, and mix well with the vinegar, sugar, and salt. Set it aside.
6. Thinly slice the red cabbage and red bell pepper. If serving with the noodles, cook the noodles according to the package instructions. Be sure to rinse them in icy cold water, and drain.
7. To serve, arrange the chicken, vegetables, and noodles, if using, in a serving bowl, and ladle the icy cold broth over.

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