Ang Chow Chicken Soup With Preserved Mustard Greens
By: Eliza Adam
Published: Wednesday, February 2, 2011 - 10:11pm

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

1 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. 2 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.