687 kcalAng Chow Chicken Soup With Preserved Mustard Greens
45 min serves 4
Dairy-Free
49gprotein11gcarbs48gfat
Ingredients
- •3 pounds chicken thighs
- •10½ oz jarred preserved mustard greens
- •3 garlic cloves
- •4 slices ginger
- •2 tablespoons ang chow
- •salt and pepper
- •1 tablespoon cooking oil
Adds every ingredient to an Instacart cart.
We may earn a commission on Instacart orders, at no extra cost to you.
Method
Adapted from foodista.com
- Rinse chicken.
- Chop into smaller size.
- Parboil the chicken for a few minutes.
- Drain.
- Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.
- Drain again.
- Chop leaves to about 1-inch long.
- In a large pot, heat 1 tablespoon of cooking oil.
- Saute garlic and ginger slices for 30 seconds.
- Add the ang chow.
- Stir for another 30 seconds.
- Add chicken parts, mustard leaves, and water (about 5-6 cups).
- Let it boil.
- Simmer the soup for 15-20 minutes or until the chicken is tender and cooked through.
- Taste with salt and pepper.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
Want a whole week of meals like this one?
A friend shared this from Live Better AI. Swipe the recipes you love and get a full week sized to your macros, with one grocery list.
Plan my first week free7-day free trial · about $0.39 a day
Recipe and photo by Live Better AI. Adapted from foodista.com.