|
Method:
Chop chicken into small bite-sized
pieces. Blanch to remove impurities, rinse and put in 7 cups of
boiling water. Reduce heat to low and add wine and ginger and
cook for 10 minutes. Peel off mustard leaves leaf by leaf.
Cut into small pieces, blanch for about 5 minutes, remove and rinse
under cold water. Add to chicken when chicken is done, cook
together for 15 minutes. Add salt to taste, remove from heat and
serve.
Note: Mustard heart
may be cooked for long periods with or without leaves. Cooking
times should be shortened if cooking with leaves. Blanch before
cooking to preserve its color. Chicken drumsticks have firm
meat. A half chicken may be used if desired. Ribs may also
be prepared in this manner.
|