Chicken & Pickled Green Soup

Name: Chicken & Pickled Green Soup
Yield: Serves 4
Cuisine: China
Ingredients: 15 ml/1 tbsp light soy sauce, or to taste; 2.5 ml/½ tsp caster/superfine sugar; 2 or 3 pickled mustard green pieces; 30 ml/2 tbsp groundnut/peanut oil; 15 ml/1 tbsp sesame oil; 15 ml/1 tbsp rice wine or vinegar; 15 ml/1 tbsp rice wine or vinegar; 2.5 ml/½ tsp caster/superfine sugar; 30 ml/2 tbsp groundnut/peanut oil; 2 garlic cloves, crushed; 800 ml/1½ pints/scant 3¼ cups boiling water; 1 skinless chicken breast, about 125 g/4¼ oz

Preparation info

Serves
4

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

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 pickled mustard green pieces
30 ml/2 tbsp groundnut/peanut oil

Asia
China
Soup

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