Salted Vegetable Chicken Soup

When I am cooking Salted Vegetable Soup with either chicken or pork ribs, I prefer to have a slight sourish taste, than salty.  This simple Chinese soup is so appetizing and yummylicious.  Here's to share with all my friends out there....

Ingredients: (serves 4)
1/2 bunch Kiam Chye/salted vegetable (cut, soak for 15 minutes and drain)
2 chicken thighs and drumsticks (remove fat, wash and leave it whole)
1 medium red carrot (peel and cut into chunks)
1 tomato (wash and cut into quarter)
3 sour plums
1 red chili (wash and slit it into 4 but don't cut through to the top)
Chicken stock granules (to taste)

Methods:

1. Boil a pot of water in a medium pot.  When water has boiled, place the chicken on a large bowl and pour some boiling water over the chicken, to blanch, dish and put aside.  Put the pot with remaining water back to the stove and add in the salted vegetable to boil using medium heat for about 15 minutes.
2. Add in the chicken pieces, sour plum, red carrot and chili.  Continue to let it simmer, and if the water has evaporate fast, add another 2 bowls.
3. Once the chicken is almost cooked, add in tomato and taste for correct seasoning. Add dash of chicken stock granules to season the soup.
4. Once the soup is done, remove from heat and serve hot.

Note:  If we use pork ribs, more time is needed to cook the ribs until soften as compared to chicken.