Instructions: Place the chicken wings and broth in a 3-quart saucepan. Bring to a rolling boil and reduce the heat. Skim the surface to remove the foam. Continue skimming until the foam ceases to rise. Add the ginger, salt, sugar and fish sauce. Simmer gently for 30 minutes.

Remove the wings with a slotted spoon. Set aside until cool enough to handle. Pull off the meat and return it to the saucepan. Discard the bones.

Bring the soup to a fast boil. Add the mustard cabbage. Cook for 1 minute, or until the leaves are just wilted.

Transfer the soup to a heated tureen and sprinkle with freshly ground white pepper.

This recipe yields 4 servings.

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