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Basic Chinese Chicken Soup Stock (Soup Base)

December 24, 2020 – 1:14 pm | 3,330 views

Soup Name: Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Submitted by LadyTong on April 20, 2009 – 11:55 am3 Comments | 17,868 views

Ingredient Name: Preserved Mustard Greens

Traditional Chinese Name: 酸菜 (suan cai)

What is this?

This is Chinese-style preserved mustard greens
It is literally called “sour vegetable” in Chinese because the mustard greens have been pickled and are very salty and sour to taste.
The preserved vegetables retain their crunchy and springy texture
Occasionally, the preserved mustard greens will include the dark, leafy greens (the above photo only shows the stems without the leaves). If leaves are included, they may also be used similar to the stem.

How do I prepare it?

Rinse with cold water before using
For soups, cut into smaller pieces before putting in your soup. This ingredient is usually one of the last ingredients put into the soup pot (only about ten minutes before eating) because they do not require a long cooking time.

Where can I buy this?

Preserved mustard greens can be purchased in air-tight, clear, plastic packaging at most chinese grocery stores and markets

What is the cost?

Any benefits?

Mustard greens are low in calories and contain a large amount of antioxidants.
They are an excellent source of vitamins B1, B2, B6, C, and E, folic acid, calcium, carotenes,
manganese, copper, potassium, iron and fiber.
They have the ability to protect against breast cancer and heart disease.
Their high content of nutrients including calcium, folic acid, and magnesium is also supportive of bone health.

Additional Information?

Preserved mustard greens store well in their original, unopened, air-tight packaging in the fridge (they can keep for several months).

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Jowen says:

May 10, 2009 at 4:47 pm

Hi,
Are there any soup reciepes that are good for pregnant ladies?
Thank you!

Jowen
Michael says:

January 16, 2011 at 8:23 pm

I find most prepared mustard greens are very chemically. Do you have a recipe for pickling your own?
Kate says:

May 10, 2013 at 6:46 am

The pre-packaged mustard greens have too much of the food additive, yellow (#5 or 6) coloring, in it so i try to avoid it — that’s what gives the mustard green that fluorescent color. I try to buy the ones from the chinese market bins instead – they don’t look as nicely colored but probably does not contain much if any yellow #5 or 6 put in it. I haven’t tried making my own yet but plan to soon as I found a recipe online: http://www.thaitable.com/thai/recipe/pickled-mustard