Never ending easy Chinese recipes that I have been cooking and sharing them here. These are really simple and easy ones to prepare yet they are definitely tasty and delicious in their own way with minimal ingredients. Bare in mind they are also much, much healthier than those you get to eat from food stalls outside.
Like this soup, only a handful of ingredients yet it looks and tastes good. The soup is clear, aromatic and flavourful. Chicken meat is tender and sweet. The mustard stem pieces are crunchy. Boil the soup a little longer if you like the mustard stems soft. Just this one soup is good enough for a simple meal with rice. Especially suitable for cold weather.
2 medium size chicken whole leg [skin removed] – chopped bite size pieces
200 gm mustard stems – cut bite size pieces
1 tbsp preserved salted vegetable [tung choy] – rinsed twice
A few slices ginger
700-750 ml water
- Bring water to boil in a soup pot with ginger and tung choy.
- In a wok, blanch mustard stems in boiling water until they turned bright green. Dish up and soak in cold water. This is to prevent further cooking.
- Blanch chicken pieces and rinsed under tap water to remove any scums. Add to boiling soup. Cook for 10 minutes or until chicken is cooked.
- Add in blanched vegetables and seasoning to taste. Cook for a further 3 minutes [longer if you like the vegetables to be softer].
- Serve immediately.