Saturday, January 8, 2011

Green Mustard Chicken Soup

Green mustard is called "kai choy" in cantonese. This vegetable is one of my favorites as it can be stir-fred just by itself "ching chau" or with anything like seafood or anything you desire. There is a dish which is very famous in Malaysia and Singapore, whenever you have a lot of leftovers especially after festival season like CNY or of a wedding banquet. Yes!!! you know what I'm talking about, it is Chinese Green Mustard Vegetable Stew/Choy Keok. But today I want something light "ching" that's why I make it as soup with chicken. I hope you like it too.
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Ingredients :
2 chicken leg quarters or (6 -7 chicken drumsticks)
1 bunch of green mustard approximately (1 pound)
2 qts of water
2 slices ginger
2 cloves garlic (peeled)
1/4 tsp peppercorn (woo chui lep)
1 tsp salt
1/2 tsp sugar

Method :
Blanch the chicken in the hot boiling water for 2-3 minutes, then remove the chicken slowly.
Bring the 2 quarts of water to boil, add chicken,peppercorn,garlic and ginger. Allow it to boil
for 15-20 minutes,add in green mustard(washed)into the soup. Continue to boil for another
5-10 minutes. Then, add salt, sugar and your soup is ready to be served.

Serve while it's hot.


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