Put the chicken pieces in a stock pot just big enough to hold it and cover with cold water. Heat and simmer, uncovered, until the chicken meat tender (30 minutes).
2. Drain a jar of 368g ‘AMOCAN’ Chinese Mixed Pickles and soak in water for 15 minutes. After that, add into Chicken soap and continue simmering, uncovered, for 15 minutes. Ready to serve with rice.