Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Savoury, sweet, sour with a hint of spice and it’s snowballing flavour makes this soup one of the few tastiest simple soup to make. This dish is a derived version from the traditional nyonya ‘Itik Tim’ made using duck instead of chicken. If you are able to buy duck where you are, I suggest cooking with it as it gives a deeper flavour. Otherwise, the next best option will be chicken. 

This soup has converted someone who does not like soup to now, love it!

Ayam Tim (Pickled Mustard Greens & Chicken Soup)

Serves 4


  • 800g chicken legs
  • 300g salted mustard green
  • 4 carrots (peel & cut to wedges)
  • 2 onions (cut to wedges)
  • 2 dried chilli
  • 3 cloves garlic (remove skin & bruise)
  • 2 inch ginger (sliced)
  • 4 dried salted plums
  • 3 tomatoes (halved)
  • 1 tbsp light soy sauce
  • salt and ground white pepper to taste
  • water to cover over the ingredients


1.  Soak the salted mustard green in water for about 30 minutes to remove the salt. 
2.  While the salted mustard green is being soaked, prepare the other ingredients.
3.  Place chicken, salted mustard green, carrots, onions, dried chilli, garlic and ginger in a pot.
4.  Pour water into the pot until it covers over the ingredients.
5.  Bring to boil. Then add in the dried salted plums and simmer for about 20 minutes. 
6.  Add in the tomatoes at the last 10 minutes.
7.  Season with toy sauce, salt and pepper to taste.
8.  Serve with steamed rice. 


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