Ang Chow Chicken Soup With Preserved Mustard Greens

Ingredients: 3 pounds bone-in chicken thighs (or breasts),3 pounds bone-in chicken thighs (or breasts),1 10.5 oz preserved mustard greens/pickled mustard greens,3 garlic cloves, sliced,4 thick slices of ginger,2 tablespoons ang chow,Salt and white pepper to taste
Instructions:

1. Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain.
2. Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.
3. Drain again, and chop leaves to about 1-inch long.
4. In a large pot, heat 1 tablespoon of cooking oil, saute garlic and ginger slices for 30 seconds.
5. Add the ang chow and stir for another 30 seconds.
6. Add chicken parts, mustard leaves, and water (about 5-6 cups).
7. Let it boil, then simmer the soup for 15-20 minutes or until the chicken is tender and cooked through. Taste with salt and pepper.

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