This dish usually come handy to cook after festive celebrations like Chinese New Year reunion dinner or wedding dinner, where you can get hold of sumptuous leftover meats of chicken, duck and roasted pork legs. The cooking is easy with just throwing all the meats into a pot along with salted vegetables, green mustard as main veggie added some spice and stew under low heat for hours. The sour taste of the soup is a real appetizing dish to serve.
Over in Auckland，very rare for us to have leftover, our leftover is normally JS's lunch for the next day at his office.
So, for me to make this dish I have to use fresh ingredient instead. I discovered replacing roasted pork legs which is one of the main Chai Boey's meat ingredients with smoked pork hock is equally tasty. So, below is my improvised version of Chai Boey or so call fresh Chai Boey instead? :-P
- 1kg leftover roast chicken and duck parts, roasted pork and roast pig trotter. Else replaced by smoked pork hock.
- Mustard green (at least 2 heads)
- 1 packet salted vegetables (optional you can just use more Mustard green)
- 2 large carrots (cut into chunks),
- 3-4 Tomatoes
- 5 cloves Garlic
- 1 big onion
- 3-4 pieces ginger
- 6 Dried/Red chili (soaked use whole)- (optional)
- Chinese mushrooms (soaked)
- 2-3 pickled plums (optional)
- Half cup Tamarind juice/pulp (soaked) ( optional
- 2 cups Water - (enough to cover all the ingredients)
- 2 table spoon Oyster sauce
- Cut vegetables into big pieces. Separate stems and leaves.
- Heat up the pot, add in 2 tablespoon oil and fry garlic, onion, ginger, mushrooms, chilies, pork hock with oyster sauce for 3-5
- Throw in the tomatoes, carrots and pour water into the pot and let it comes to a boil.
- Simmer and cook with medium heat for 30 minutes.
- Pour in tamarind juice/pulp and boil for 2 minutes to bring out the flavor.
- Add Mustard green stems, salted vegetables and pickled plums, continue to cook for another 30 minutes. Add vegetable leaves last to avoid over cooked.
- Continue to simmer for 30 minutes until meat and vegetables are all soften.
- Season with sugar/salt to taste and serve hot with rice.
- If you do not like to have so oily Chai Boey, do away duck and fatty pork hock.
- You can do away salted vegetables and replace with fresh Mustard green
- If you do not wish to have too sour Chai Boey, opt out tamarind juice and just add more tomatoes.
•2杯水 - （足以涵盖所有成分）