687 kcalAng Chow Chicken Soup With Preserved Mustard Greens
45 min serves 4
Dairy-Free
49gprotein11gcarbs48gfat
Ingredients
- •3 pounds chicken thighs
- •10½ oz preserved mustard greens/pickled mustard greens
- •3 garlic cloves
- •4 slices ginger
- •2 tablespoons ang chow
- •salt and pepper
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com