lunch

Ang Chow Chicken Soup With Preserved Mustard Greens

Name: Ang Chow Chicken Soup With Preserved Mustard Greens
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds bone-in chicken thighs (or breasts); 1 10.5 oz preserved mustard greens/pickled mustard greens; 3 garlic cloves, sliced; 4 thick slices of ginger; 2 tablespoons ang chow; Salt and white pepper to taste

“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.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Chicken thighsor breasts3 lb
Preserved mustard greens/pickled mustard greens10.5 oz
Garlic clovessliced3
Ginger4 slice
Ang chow2 tbsp
Salt and pepper4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

7 steps · 45 min

1
Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain.
2
Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.
3
Drain again, and chop leaves to about 1-inch long.

Steps 4 to 7 are in cook-along

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