Kai Choy and Roast Duck Stew

Back at home, mom and other relatives would always make this dish whenever we have leftovers of roast meat, particularly duck meat, roast pork etc. This 'leftover' situation occurs more often than not around some celebrations like Chinese New Years, Birthdays and so on. So what they usually do is that they just throw in all the leftover meats into a pot, add in Kai Choy and some other spices and make a delicious stew out of it for the next day. Having said that, this dish is not at all 'rugged' or 'low-class' so to speak. As the matter of fact, everybody likes the dish, and one might most probably find this stew in some chicken, duck, or some roast meat specialty shops.

Now, since I am here in Australia, the luxury of eating roast duck and other meats does not occur that often, and many thanks to Ham who shout us a roast duck one night after he won some cash from Star City, that we had some leftovers of various parts of a duck. From there, I suggested to make this dish. Hopefully everyone who tries this dish likes it...

Ingredients: (serves 5-6 person)

Leftovers from a Roast Duck (about 300g)

3 bunch Kai Choy

1/2 cup Dried Chili (soaked and seeded)

3 cloves Garlic (finely chopped)

1 tbsp Vegetable Oil

3 tbsp Tamarind paste (or 3pc Tamarind slices)

Water

The ingredients for this dish is actually fairly subjective according to people, you could use juicy and succulent duck meat or roast pork, or if you feel like it, just mix up any roasted meat you have. The amount of the meat is also not fixed, add more if you like more meat in the stew. The actual recipe used tamarind slices, I used the paste form as I could not find it around the area, but it's as good I reckon.

Method:

1. Heat oil in a pot and add chopped garlic and dried chili to stir-fry until aromatic. Beware of the spiciness of the dried chili at this moment.

2. Add in pre-soaked Kai Choy, stir fry for about 5 minutes before adding the duck meat. Cover with water slightly over the ingredients level.

3. Add in the tamarind paste, turn to low heat, cover with lid and stew for about 20-40 minutes. Add seasoning according to taste if necessary. Done. Serve hot.