Chogyetang (Chilled Chicken Soup)

Tested Recipe with Slight Adjustment Adapted from



Ingredients: (for 4 servings)

400g buckwheat noodles


1 no x 1.5kg whole chicken (cleaned)

2500ml water

1 onion (sliced)

1 whole garlic (peeled)

2 stalk spring onion (sectioned)

1-inch young ginger (sliced)

½ cup roasted white sesame seeds

Seasonings for stock:

4 tbsp vinegar

4 tbsp lemon juice

3 tbsp sugar

2 tsp hot mustard paste

1 ½ tbsp soy sauce for soup

2 tsp salt

Seasonings for chicken meat:

1 tsp chopped garlic

1 tsp extra virgin sesame oil

½ tsp salt

¼ tsp ground white pepper


1 English cucumber

1 tbsp caster sugar

1 tbsp rice vinegar

½ tsp salt

150g red cabbage

½ red bell pepper

Preparation Instructions:

  1. Add 2500ml of water into a pot and bring to a boil.
  2. Add in whole chicken, sliced onion, garlic, young ginger and spring onion and bring to a boil.
  3. Turn heat to medium low and continue to simmer for 1 hour.
  4. After 1 hour, turn off heat, remove the whole chicken, discard the vegetables, strain the stock and remove the excess fat.
  5. Stir in all the seasoning ingredients and leave to cool completely.
  6. Blend the roasted white sesame seeds with 1 cup of the chicken stock. Add to the prepared stock before putting it in the freezer to chill, preferably until it becomes slushy.
  7. When the chicken is cool enough to handle. Remove the meat off the bones. Shredded the meat into bite-sized pieces. Add the chopped garlic, extra virgin sesame oil, salt and ground white pepper. Mix well and refrigerate to keep cold.
  8. Thinly slice the cucumber, and mix well with the sugar, rice vinegar and salt. Keep in the fridge to chill.
  9. Thinly slice the red cabbage and red bell pepper. Keep in the fridge to chill.
  10. Bring a pot of water to a boil. Add in buckwheat noodles and cook for 5 minutes. Drain quickly and shock in cold water to stop cooking. Drain and rinse in icy cold water until the noodles are very cold. Make 4 one-serving size mounds. Place the mounds in a colander to drain.
  11. To serve: Place the noodles in the middle of the serving bowl and garnish with the chicken and vegetables, and ladle the icy cold broth over.




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