Wash the mustard greens and cut them into pieces. Thinly slice the shallots and ginger. Bring 4 cups (about 1 liter) of water to a boil, then drop spoonfuls of ground chicken into the pot.

When the chicken floats to the surface, add the mustard greens, shallots, and ginger. Stir gently. Once it comes back to a boil, turn off the heat—don’t overcook the greens or they’ll lose their color and texture. Top with cilantro and a sprinkle of black pepper before serving.