Instructions

1. 1

   Rinse chicken, chop into smaller size. Parboil the chicken for a few minutes and drain.

2. 2

   Drain the mustard, and immerse it in a bowl of cool water for 10 minutes.

3. 3

   Drain again, and chop leaves to about 1-inch long.

4. 4

   In a large pot, heat 1 tablespoon of cooking oil, saute garlic and ginger slices for 30 seconds.

5. 5

   Add the ang chow and stir for another 30 seconds.

6. 6

   Add chicken parts, mustard leaves, and water (about 5-6 cups).

7. 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.