INGREDIENTS* ..2/3 pound boneless chicken meat (breast or thighs)* 2/3 pound "Chinese" or "baby" mustard greens,chopped into pieces 1-2 inches long* ......6 cups of plain or Asian chicken broth*..... 3 cloves of garlic,.... crushed* 3 tablespoons of fish sauce (nuoc mam)* 2 teaspoons plain white sugar*.... 2 tablespoons oil... (not olive)* 1 scallion, green and white parts,...... chopped* fresh ground black pepper*...... fresh herbs for garnish, if you want
HOW TO MAKE
I trim away all fat from the chicken, and then cut the meat across the grain into thin slices. The pieces have to cook very quickly,
and also be carried from bowl to mouth on a spoon, so consider that when cutting up the meat ...Add some oil to a large soup pot, raise the heat up too high, and when it's hot add the garlic and stir fry it around for about 30 seconds. Add the sliced chicken and let that stir-fry around in the pot for 30-60 seconds.
Add the chicken broth, cover the pot, and raise theheat so it comes to a boil. As soon as it does,remove any foam that floats to the surface, you want to serve a very clean clear broth. Add the sugar and fish sauce and let the soup just simmer for another minute or so.
Add the chopped mustard greens and keep it at a simmer for another minute; test a piece of mustard green and see if it's fine for you, or if you want it more tender. Let it simmer another minute if needed. Add the chopped scallion to the pot
Chicken Soup with Mustard Greens Variations...... on this dish can include:1) .....Replace the boneless chicken meat with small...ground chicken "meatballs." ....In that case, season the..ground chicken well before cooking, with perhaps a bit of fish sauce
(for salt as well as flavor), fresh..ground black pepper, some very finely minced shallot,etc. The meatballs are thicker than the sliced meatand will require longer cooking - but they still comeout very tender and nice.
2) The "Chinese mustard greens" ....or "baby mustardgreens" are not that bitter - far less than broccolirabe ...- and their "astringent" flavor can be veryrefreshing -- but they can be replaced with any other.....reasonably tender, quick-cooking green that you...prefer. Replace the mustard with spinach or peatendrils, but bear in mind this is a very simple broth......and the result may be a bit *mild*. If you use one of....those tough greens that requires longer
cooking, such....as kale, then maybe use chicken thigh meat for the......soup, thigh meat won't suffer from longer cooking.
3) Increasing the veggie content with other things....that can become tender pretty quickly and contrast...with the mustard greens (matchsticks of chayote are perfect, or very *thin* slices of carrot)
Serving
Suggestions
I don't know but I want someone to serve me this!!!
Originally Submitted
3/31/2008
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