Ang Chow Chicken Soup With Preserved Mustard Greens
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.