Ginseng and Pomegranate Cold Chicken Soup (Chogye Tang)
Revitalizing Summer Chilled Chicken Soup with Ginseng and Pomegranate Dumplings
Experience a refreshing twist on traditional Chogye Tang! This recipe features a nourishing broth infused with ginseng and other healthy ingredients, paired with delicate, pomegranate-shaped dumplings. The chewy dumpling wrappers and the cool, savory broth create a delightful summer delicacy that’s both visually appealing and incredibly satisfying. Enjoy this unique and healthy dish designed to invigorate your senses.
Main Ingredients- 1 Chicken drumstick
- 1 Ginseng root
- 8 Sprigs of Korean parsley (Minari)
- 1 Shiitake mushroom
- 1/4 Block of firm tofu
- 100g All-purpose flour
- 15g Minced garlic
- 1 Bay leaf
- 6 Peppercorns
- 1/2 Carrot
- 3g Dried chili threads (for garnish)
- 5g Pine nuts (for garnish)
Seasoning & Broth Ingredients- 2 Tbsp Sesame oil
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Mustard
- 1/2 tsp Sugar
- 2 Tbsp Sesame oil
- 1 Tbsp Soy sauce
- 1 Tbsp Vinegar
- 1 tsp Mustard
- 1/2 tsp Sugar
Cooking Instructions
Step 1
Begin by thoroughly washing and preparing all your ingredients according to the recipe. Ensuring your ingredients are fresh and properly prepped is the first step to a delicious meal.
Step 2
Drain the firm tofu well using a sieve. Finely chop the shiitake mushroom after removing its stem. Also, finely chop the washed Korean parsley and ginseng root. For the chicken, debone the drumstick and finely mince the meat.
Step 3
Place the chicken drumstick bones, bay leaf, dates (optional, pitted), peppercorns, and onion (optional) into a pot. Add water to create a broth. Bring to a boil over high heat, then reduce to low and simmer gently to extract a deep, clear flavor from the bones.
Step 4
While the broth is simmering, prepare the dumpling wrappers. In a bowl, mix 100g of flour with an equal amount of water (1:1 ratio) to form a smooth dough. Divide the dough into two portions. To one portion, mix in grated carrot juice to create a reddish dough, resembling pomegranate seeds. Leave the other portion white.
Step 5
Heat a pan over medium heat with a drizzle of sesame oil and soy sauce. Add the minced chicken, chopped shiitake mushroom, minced garlic, and any other filling ingredients you are using. Sauté until fragrant and cooked through, being careful not to burn the ingredients.
Step 6
On a lightly oiled, low-heat pan, pour about 1.5 tablespoons of the colored (red) and white dough alternately. Swirl to create thin, round wrappers, similar to small pancakes. Cooking them thinly will ensure a delightfully chewy texture.
Step 7
Bring a pot of water to a boil. Blanch the Korean parsley stems for about 30 seconds. Immediately shock them in ice-cold water to maintain their crispness. If the stems are long, cut them in half.
Step 8
Place a spoonful of the sautéed filling onto one of the prepared wrappers. Gather the edges of the wrapper upwards and tie them with a blanched Korean parsley stem, creating a ‘pomegranate’ or ‘bundle’ shape. Ensure the filling is securely enclosed.
Step 9
Allow the chicken broth to cool completely in the refrigerator. Once chilled, stir in 1 teaspoon of mustard, 1 tablespoon of vinegar, 1/2 teaspoon of sugar, and a pinch of salt to create the tangy Chogye broth. Carefully ladle the chilled broth over the assembled dumplings. Garnish with pine nuts and dried chili threads for a beautiful finish. Your refreshing Ginseng and Pomegranate Chogye Tang is ready to be enjoyed!
