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Ingredients:
1/2 chicken/ 2 chicken thighs
1 stalk mustard cabbage
1t salt
[t = teaspoon; T = tablespoon; C = cup]
Method:
1)Rinse chicken, cut into bite-size pieces, cook in boiling water.
Rinse to remove scum and blood, drain.
2)Clean cabbage leaves, use only the stem. Cut stems into small
sections.
Blanch briefly in boiling water to make the stems less bitter.
3)Boil 6C of water, when it comes to boil, add in chicken and mustard
stems.
Cook over medium heat for 30 minutes.Add salt, pour into serving bowl;
serve.
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