Recipes, Techniques

Chicken soup with pickled mustard greens

Some people may think chicken stock is to time consuming and that you have to buy carrots, celery, and onions to make good stock. Well, that is not the case for Chinese chicken stock. It is so simple! Basically, you need chicken bones, ginger, scallions, and water. The reason why is that the Chinese prefer a clean taste, light-colored stock for sauces and soups. I would say try both method and see which one you like the most.

Sichuan pickled mustard greens is a must have for your pantry. The method of preparation is as follows: the mustard stems are first semi-dried on wooden frames in the winds of Yangtze River Valley; then they are salted, pressed to extract some of their water content, mixed with ground chiles, Sichuan pepper, and a selection of other spices for flavor.

The final result is a soft, crunchy, salty condiment that can be eaten as a relished or chopped up for noodles, soups, and stir-fries. Rinse with water to get some salt off before use.

This dish is a platform for creativity for yourself. You can add meat, chili oil, or different vegetables. Have fun with it!


One thought on “Chicken soup with pickled mustard greens

  1. Could you use cooked chicken bones (from a roast or whatever) or should they be raw? Also, I’ve never seen pickled mustard greens used in a Chinese-style chicken stock before (but then I’m a novice in this area of cooking). I’ll give it a try. I’d love to hear some additional recipes that used these mustard greens.

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