My family calls this dish “Chye Boey”
(Hokkien). When I was young, we only get to eat this dish after the Chinese New
Year reunion dinner or after a wedding banquet. It is actually made from all
the leftovers such as chicken, pork, etc. The chili and sourish taste make it a
great appetizer. It is important to get the right balance of spiciness and the
sourish taste. Nowadays we can eat this dish anytime even in restaurants or
kopitiams. I will cook this dish when I have enough leftover bones of roast
chicken, pork, duck or turkey in the freezer.
Kai Choi also known as Mustard Greens is
a member of the mustard family. Kai Choi is more pungent and has a slightly bitter
taste than the closely related (kale, cabbage, collard greens).
Mustard greens are also extremely high in Vitamin A and Vitamin K. The leaves
are grass green in colour and have a slightly bitter taste.
Ingredients
How much kai choi to use will depend on how
many people are eating it but I like to have a lot of vegetables
Leftover roast duck, roast chicken and roast pork.
Preferably the carcasses of the chicken and duck or the bony
parts with skin
Chinese roast pork which is a must-have ingredient for me
Cut the pork into bite-size pieces
Today I am adding leftover suckling pig from a wedding dinner
Aromatics
Dried red chili (amount depends on how
spicy you want)
A few chili padi
Assam (tamarind) slices. It is better to use assam
slices instead of the paste as it is gentler for the stomach
Put enough water to fill ½ the pot. Do not
put in too much water otherwise, the soup will be too diluted
Wash and put the chilli and asam slices
into the boiling water.
Lower the fire and simmer until the water has
absorbed the chilli and assam flavour (about ½ hour)
Wash the vegetable
Separate the leaves from the stem
Cut the stems into fairly big pieces
Tear the leaves along the ridges into fairly
big pieces
Put the bones into the soup and simmer over
low fire for 1 hour
Check the taste and add more chili and
assam slices if needed
Put in the vegetable stems and roast pork
The stems will be soft after ½ hour
Add the leaves and simmer for another 1
hour
The soup is ready. However, this soup
tastes even better the next day
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