Sauteed chicken chunks with pickled mustard greens


500 grams chicken

280 grams pickled mustard greens

1 piece ginger

1 teaspoon white sugar

1/2 teaspoon chicken powder

1 teaspoon soy sauce

2 tablespoons vegetable oil


1. Slice the pickled mustard greens, set aside


2. Rinse and cut the chicken into chunks


3. Shred the ginger


4. Heat a skillet over high heat, pour the vegetable oil in the skillet, heat the oil until shimmering, drop the ginger in the skillet, stir until fragrant


5. Drop the chicken chunks in the skillet, stir until no longer pink


6. Pour the soy sauce in the skillet, stir until evenly coated


7. Add the pickled mustard greens in the skillet, stir until cooked through


8. Season with white sugar


9. Season with chicken powder


10. Serve