Chicken soup with pickled mustard greens (Suancai jisi tang) from The Food of Sichuan: A New and Updated Edition of the Classic Land of Plenty (page 320) by Fuchsia Dunlop

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Notes about this recipe

  • krista_jo on January 10, 2022

    If you have stock and chicken breasts in the freezer and pickled mustard greens in the pantry this soup is insanely simple and extremely tasty, not to mention healthy. The chicken breast is super tender and the mustard greens lend instant sweet and sour flavour to the broth without losing their own flavour. (Make sure you have the correct pickled mustard greens--suancai.) I had leftovers for lunch and it was no worse for wear after 2 days in the fridge. I am adding this to the regular rotation.

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