Kiam Chai (Pickled Mustard Greens) Soup
June 26, 2018
This is a great homestyle chinese recipe that can use any leftover poultry bones. The mustard greens provide a great texture and crunch and a sourness to balance the fatty duck broth.
- Pickled Mustard Greens
- 2 Preserved Plum
- Chicken Stock
- 1/2 pound Roast Duck, purchased from a chinese butcher shop, with skin and bone on
- Soak the preserved mustard greens in water and then wash thoroughly under a strainer until the water runs clean.
- Boil the chicken stock and 2 parts water and add the remains of the duck bones and fat to the pot. Let simmer for approximately 45 minutes, until the duck is falling off the bone and the mustard greens are tender.
- Serve warm over rice.
Written by Will Chiong who lives and works in New York building useful things.