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Chicken & Pickled Green Soup
Pickled or salted mustard greens are eaten throughout most of China and are used not only as a vegetable, but as a salting agent as well. In Chinese wet markets, the rural predecessors to supermarkets, the greens are sold in large earthenware crocks; elsewhere, they are available vacuum-packed or canned in most Chinese stores.
Ingredients
2 or 3 30 ml 2 tbsp
Method
- Cut the pickled greens into thin strips, wash in plenty of cold water and squeeze them dry. If you want to reduce the salt content, leave the greens to soak in cold water for an hour or so before use.
- Heat the oil in a large, heavy pan and fry the garlic for 30 seconds. Add the water and chicken, boil for 10 minutes, then lift out the chicken using a slotted sp
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