Choy Geok (Mustard Leaves Left Over Soup)

Photo: Quay Po Cooks

Ingredients

4 1/2 kilograms of mustard leaves

water, enough to cover all ingredients

(A)

2 roast pork trotter

25 gm assam (adjust according to your own taste)

20 gm dried chilly (adjust according to your own taste)

2 cubes bullion chicken stock

3 tablespoons lard (optional)

Preparation

Wash mustard leaves and cut them in big pieces. Separate the stalk from the leaves. Add mustard stalk and (A) in a big pot and enough water to cover all the ingredients. Bring to a boil. Let it boil for 30 mnst before you add the mustard leaves and let it boil for 15 mins and turn down heat to simmer for 1- 2 hours until vegetables are soft and you can smell the aroma of the dish. This dish tastes better the next day.

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About

This is one of my “DIE FOR” dishes! I can eat this dish continuously for a week and still want more! Furthermore it has a wonderful legend behind this dish. Chinese cuisine, just like everyday life, is full of legends like this.