Chicken and Mustard Greens Soup with Crispy Rice Flakes
This simmered dish pairs boneless chicken thigh, chopped with mustard greens, chopped, mustard oil and rice flakes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
194g boneless chicken thigh, chopped235 kcal
173g mustard greens, chopped121 kcal
65g onion, sliced26 kcal
130g tomato, chopped23 kcal
6g garlic, minced9 kcal
6g ginger, grated5 kcal
2g cumin seeds8 kcal
1g ground turmeric3 kcal
15g mustard oil133 kcal
540g water0 kcal
59g rice flakes77 kcal
16g lemon juice5 kcal
Cooking instructions
boneless chicken thighground turmeric
Season chicken with salt and turmeric.
oniongarlicgingermustard oil
Preheat an air fryer to 400 F/200 C and brush or spray the food with the listed oil. Add onion and cook 3 minutes. Add garlic and ginger; cook 30 seconds.
boneless chicken thigh
Add chicken and sear until lightly browned, 3 to 4 minutes.
tomatocumin seeds
Add tomato and cumin; cook 2 minutes until tomato softens.
boneless chicken thighwater
Pour in water and simmer until chicken is cooked through, 10 to 12 minutes.
mustard greenslemon juice
Stir in mustard greens and cook 2 minutes. Turn off heat and add lemon juice.
rice flakes
In a dry pan, toast rice flakes over medium heat until crisp, 2 to 3 minutes, shaking often.
rice flakes
Serve soup topped with toasted rice flakes.
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