In this post, you will learn how to make Ang Chow Chicken Soup With Preserved Mustard Greens and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Ang Chow Chicken Soup With Preserved Mustard Greens.
- 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
- 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.
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