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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Mustard Green Soup with Chicken Entrails Serves 3
Chicken entrails 100 g (1 set) Mustard greens 300 g Cooking oil 1/2 tablespoon Salt 1 tablespoon Common seasoning A little (salt/ seasoning powder/ monosodium glutamate)
How to Choose Fresh Ingredients
How to choose fresh chicken entrails
- Choose chicken entrails that are light pink in color, have a smooth surface, and no small dark spots; these are good entrails.
- Gently press on the entrails; if they feel soft but still have a certain level of elasticity, you should buy them as they are still fresh.
- Avoid entrails that have a strong fishy smell and a purplish color, as these indicate that they have been stored too long and are no longer fresh.
How to choose fresh mustard greens
- Choose bunches of mustard greens with thick stems and leaves that are green but not too dark.
- From September to April of the following year is the harvest season for mustard greens; you can choose to buy during these months for the best quality greens.
- Avoid bunches of mustard greens that have been eaten by pests; if you gently press on the stem and it feels soft, these are wilted greens and not fresh.
How to prepare Green Mustard Soup with Chicken Guts
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Prepare the ingredients
With 100g of chicken guts after purchasing, you rub them with 1 spoon of coarse salt, then squeeze thoroughly and wash with water and let dry.
Next, you cut the chicken guts into bite-sized pieces. Marinate with 1 teaspoon of seasoning, 1 teaspoon of salt, and 1/2 teaspoon of monosodium glutamate. Let it sit for about 30 minutes for the chicken guts to absorb the flavors.
For 300g of green mustard, separate each leaf, then wash thoroughly, let dry, and cut into bite-sized pieces.
How to clean chicken guts without odor:
- Method 1: You can use lemon juice mixed with vinegar, then put it into the chicken guts and massage thoroughly for 5 minutes, then wash with water; this way, the chicken guts will no longer have an odor.
- Method 2: Using starfruit juice is also a way to clean chicken guts; just add the starfruit juice to the chicken guts, then massage evenly for 5 minutes to eliminate the odor, and then wash with water.
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Cook the soup
After stir-frying the chicken intestines, transfer them to a pot, add 1 liter of water and bring to a boil.
When the water boils, add 1/2 tablespoon of seasoning and stir gently, then add the green mustard, pressing it down so that it can cook evenly.
Wait for the water to boil again for about 3 – 5 minutes, then season to taste, turn off the heat, and transfer to a bowl. Sprinkle a little ground pepper on top to finish.
Tip: To avoid the soup being greasy, before adding the chicken intestines to the pot, drain the fat and oil sticking to the intestines.
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Final product
Thus, the green mustard soup with chicken intestines is refreshing, delicious, and appealing has been completed.
The broth is clear, with a well-seasoned taste combined with the chicken intestines that are both chewy and tender, making it easy to eat, along with the crispy and delicious green mustard. It is very suitable to enjoy with white rice or when served hot.
The dish cabbage soup with chicken eggs has been completed with simple steps. Wishing you success in making this dish and enjoying a delicious meal with your loved ones!
*Source of the recipe and images shared from Facebook: Trang Đinh.
