1.
De-bone the chicken thighs, remove skin and mince well in a food processor. Alternatively use minced chicken meat.
2.
Soak and rinse preserved mustard greens well with cold water, ensuring residual soil and excess salt are removed. Chop finely and set aside.
3.
Combine minced chicken meat with chopped mustard greens and all other ingredients in a mixing bowl and mix until a smooth paste is achieved. Shape and form the combined ingredients into a disc shaped patty roughly half inch thick and leave covered in the refrigerator for a minimum of 1 hour to chill and firm up.
4.
After 1 hour, remove patty and place onto a deep heat proof plate.
5.
Place a deep heat proof plate into a steamer with rapid boiling water and cover to steam for 10 to 15 minutes.
6.
Remove plate from steamer and garnish with chopped spring onions.
