Mustard Greens Chicken Soup with Crispy Fried Cilantro
A must-have Lunar New Year family dish: chicken is sautéed to bring out aroma, then simmered into a rich white soup with mustard greens, topped with crispy fried cilantro for extra texture and flavor.
Chicken piecesOnly the diced/cut portion is used~1-1.5 lbest.
Salt~1 tspest.
Mustard greens~8-10 ozest.
WaterAdded to create the white soup base~6-8 cupsest.
CilantroFor frying until crispy~1 cupest.
Cooking oilUsed for frying cilantro; oil must be very hot~2-3 cupsest.
Ice cubesHelps make the fried cilantro extra crispy~1-2 cupsest.
Steps
1
Heat the pan and sauté the chicken pieces, adding salt so the chicken absorbs seasoning while cooking.
2
Continue cooking until you can pull the chicken apart and see rendered fat with little to no liquid, indicating it's ready.
3
While the pan is still hot, pour in water so the soup has a better chance of turning rich and white.
4
Once the soup turns noticeably white, add the mustard greens and cook until tender.
5
Before frying, drizzle a bit of oil over the cilantro to help separate the leaves evenly.
6
Heat the oil until very hot, then add ice cubes to boost the oil's crisping effect for extra-crunchy fried cilantro.
7
Once the oil is hot enough, quickly fry the cilantro; if the oil isn't hot enough it will turn soft instead of crispy.
8
Sprinkle the crispy fried cilantro over the mustard greens chicken soup and serve — this dish is similar in concept to Korean soup rice or Japanese ochazuke, making it a perfect Lunar New Year dish.
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