Ingredients

  • 3 pounds bone-in chicken thighs (or breasts)
  • 1 10.5 oz preserved mustard greens/pickled mustard greens
  • 3 garlic cloves, sliced
  • 4 thick slices of ginger
  • 2 tablespoons ang chow
  • Salt and white pepper to taste

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain.
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Step 2

  • Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.
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  • EQUIPMENT:
  • Length: 10 minutes

Step 3

  • Drain again, and chop leaves to about 1-inch long.

Step 4

  • In a large pot, heat 1 tablespoon of cooking oil, saute garlic and ginger slices for 30 seconds.
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Step 5

  • Add the ang chow and stir for another 30 seconds.

Step 6

  • Add chicken parts, mustard leaves, and water (about 5-6 cups).
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Step 7

  • Let it boil, then simmer the soup for 15-20 minutes or until the chicken is tender and cooked through. Taste with salt and pepper.
  • INGREDIENTS:
  • Length: 20 minutes