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Chai Boey (Leftover Magic!)
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Description
This is the Chinese way of using up every scrap of leftover meat especially in this food-centric holiday season. Tangy, spicy and flavourful broth for a cool season, too!
Ingredients
- 2 bunches Chinese Mustard Leaves
- 3 cups Leftover Meat (I Used Roast Pork And Duck)
- 3 cups Water
- ½ cups Dried Tamarind Slices (substitute 1 Tablespoon Tamarind Paste)
- 10 pieces Dried Scallops
- 6 whole Red Chilies
- 5 slices Ginger
- 2 Tablespoons Soy Sauce
- 2 teaspoons Salt, Or To Taste
- ½ Tablespoons Black Peppercorns
Preparation
Wash mustard leaves carefully to ensure all the dirt is removed from the creases. Cut into large pieces or leave whole if not too big. Cut leftover meat into smaller pieces, if preferred.
Place everything into a pot and bring to a boil. Reduce to simmer for about 1 hour. If using a thermal pot, bring to a boil in the inner pot then replace into outer thermal casing. Leave to cook overnight.
Serve with rice or noodles!
Note: This is clearly not a precise recipe. Use however much meat you want and adjust seasonings and flavours to your own preference! Keep it tangy, though, because that’s the hallmark of Chai Boey.
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