Salted Mustard Cabbage

Also spelled as kiam chye, there are actually two varieties of salted mustard cabbage. One is more sour, less salty, and has leaves as well as stems; the other is more salty, less sour, and has only thick stems. Use the latter. These are sold in packs, largely containing the stems and not much of the leaves. The salted vegetable is used in itek tim to offset the strong taste of duck. It is best to soak the salted vegetable first to rinse off the saltiness. As a result, avoid overseasoning the soup as the vegetable might lend more saltiness at the end of the simmering.