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Chinese Mustard Green Soup

>> Apr 23, 2010

Ah, another of my favourite soup, Chinese Mustard Green Soup (in Cantonese,“tai-kai-choy” soup)!

It has been a long time favourite of our family. The Chinese Mustard Green has quite a distinct bitter taste but taste great when boiled with chicken and red dates. It's very tasty.



Here’s the recipe,

2000 ml water
500 – 600g fresh chinese mustard green
15pc red dates
300g chicken breast or chicken thighs, fats trimmed
Salt to taste (about ½ tsp)

  1. Bring the pot of water to boil.
  2. Cut and wash well the leaves and the stems (dirt is often caught between the stems), please don't throw away the stems
  3. Add in chicken breast or thighs, let it boil for 30 minutes.
  4. Add in red dates and “tai-kai-choy”
  5. Lower flame to small and let it boil for another 30 minutes.
  6. Salt to taste (individual preference)



Serve hot.

Why don't you give this a try?

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13 comments:

Rita Apr 23, 2010, 11:49:00 PM  

I love this kai choy soup too! Sometime I also like to cook with dried shrimps and lean meat.
BTW I had left comments in your previous two posts, seems like the comments are not loaded.

Rita Apr 24, 2010, 7:18:00 AM  

I love this type of soup and I love mustard greens!
I really must start making tong like this more often :)

Rita Apr 24, 2010, 2:44:00 PM  

Hi Anncoo - I've never tried with dried shrimp...that's something new for me, thx :-)
Strange things happening here, I've a few missing pics, posts and comments after moderation ... since I changed the template...I've been trying to sort them out. So sorry abt that...can't find them anymore :-((

3hungrytummies - oh yes, warm soup is always nice :-D

Rita Apr 24, 2010, 11:48:00 PM  

Hello Rita, I got the beautiful scent of your cooking here and busybody over. Anymore left?
Can see you have a Black Belt in cooking.
If you make fish head curry send me a telegram, ha ha.
You have a nice day and keep a song in your heart, Lee.

Uncle Lee Apr 24, 2010, 11:48:00 PM  

Hi Rita, I got the lovely scent of your cooking. Can I invite myself over for dinner, ha ha.
Can see you have a Black Belt in cooking.

Rita Apr 26, 2010, 3:26:00 AM  

I like this vegetable. My mom used to add this vegetable into rice porridge. It's very delicious.

Rita Apr 26, 2010, 8:25:00 AM  

Uncle Lee - thank you for your kind comment. So sorry, no more left! :-) The big pot of soup was finished by the 3 of us...hehe...not that level yet...just sharing some simple and tasty recipes with fellow readers. Have a good day! :-)

Mary - thanks for dropping by. That's interesting! Was the vege salted or pickled?

Rita Apr 29, 2010, 1:31:00 AM  

It's been a while since I made mustard soup. My mom always make hers from home made pickled ones. You just gave me a good soup idea, Rita.

Liane Schmidt May 3, 2010, 12:49:00 AM  

Sounds really good! *:)'s

Blessings.

Sincerely,

-Liane Schmidt.

Rita May 4, 2010, 3:01:00 PM  

Hi Rosebelle...pickled? Is it the salted ones? It'll be different, try this ... :-)

A Full-Timed Housefly May 6, 2010, 5:31:00 PM  

I love " gai choy soup " too ! But do not drink it too often as I heard from my mum that our blood will be diluted if we consume too much of " gai choy " especially for women

Rita May 12, 2010, 8:43:00 PM  

My sincere apologies, this comment a my very dear Blogger friend did not appear ... the technical team ...ahem-ahem ...is working on it! :-)

I love " gai choy soup " too ! But do not drink it too often as I heard from my mum that our blood will be diluted if we consume too much of " gai choy " especially for women

Posted by A Full-Timed Housefly to Rita’s Basket at May 6, 2010 5:31:00 PM

Rita May 12, 2010, 9:05:00 PM  

My apologies, this comment did not get to appear in my Comment box... my technical team aka...me is looking into it! Please bear with me... :-)

Sounds really good! *:)'s

Blessings.

Sincerely,

-Liane Schmidt.

Posted by Liane Schmidt to Rita’s Basket at May 3, 2010 12:49:00 AM

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