Ang Chow Chicken Soup With Preserved Mustard Greens

Photo: Eliza Adam

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

Preparation

Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain. Drain the mustard, and immerse it in a bowl of cool water for 10 minutes. Drain again, and chop leaves to about 1-inch long.

In a large pot, heat 1 tablespoon of cooking oil, saute garlic and ginger slices for 30 seconds. Add the ang chow and stir for another 30 seconds. Add chicken parts, mustard leaves, and water (about 5-6 cups). 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.