
Ang Chow Chicken Soup With Preserved Mustard Greens
You can never have too many main course recipes, so give Ang Chow Chicken Soup With Preserved Mustard Greens a try. One serving contains 687 calories, 49g of protein, and 48g of fat. This dairy free recipe serves 4 and costs $3.47 per serving. A mixture of chicken thighs, salt and pepper, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so tasty. Autumn will be even more special with this recipe. 1 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 63%. This score is solid. Similar recipes include what to do with mustard greens and a for chicken quinoa soup with mustard greens and turmeric, Mei Cai Kou Rou (Steamed Pork Belly with Preserved Mustard Greens), and Sichuan Beef Noodle Soup with Pickled Mustard Greens.
Diets
Ingredients

chicken thighs
3 pounds

preserved mustard greens/pickled mustard greens
10.5 oz

garlic cloves
3

ginger
4 slices

ang chow
2 tablespoons

salt and pepper
4 servings
Cooking in Steps
-
1Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain.
whole chicken
-
2Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.
mustard
water
bowl -
3Drain again, and chop leaves to about 1-inch long.
-
4In a large pot, heat 1 tablespoon of cooking oil, saute garlic and ginger slices for 30 seconds.
cooking oil
garlic
ginger
pot -
5Add the ang chow and stir for another 30 seconds.
-
6Add chicken parts, mustard leaves, and water (about 5-6 cups).
chicken pieces
mustard
water
-
7Let it boil, then simmer the soup for 15-20 minutes or until the chicken is tender and cooked through. Taste with salt and pepper.
salt and pepper
whole chicken