If you love yam, if you love thick soup, if you love mustard leaves [kai choy], then this soup is a must try. The thickness texture [starchiness] of the soup is not from any thickening but comes from the yam pieces that are boiled till soft and fragrant.
This is a lovely soup with only 3 main ingredients and seasoning.
I like this soup and had it as a light lunch as this soup has carbo, fibre and protein. Simply easy and yet delicious.
1 large chicken whole leg – skin removed and cut into chunky pieces, blanched and rinsed
150 gm yam – cut chunky pieces
100 gm mustard leaves – stems only and cut into pieces
Some ginger slices
Salt, pepper and cooking wine to taste
800 ml water
- Bring water to boil in a soup pot, add in ginger slices.
- Add in chicken and yam pieces. Let it boil for 10-15 minutes.
- Continue to boil until yam pieces are soft, add in mustard stems to cook till tender but still greenish in colour.
- Add in seasoning to taste. Scoop into serving bowl.
- Serve hot.