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Blanch the chicken and rinse under cold water to give it a quick wash. This process gets rid of any unpleasantness from the chicken.
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Put the chicken into a stockpot and add ginger. Add water until the contents of the stockpot are covered. Boil it first then simmer for 1 and half hour.
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Check the chicken meat is soft and put the mustard green into the soup to cook along with the chicken. Season the soup and it’s ready to serve.