客家人称这道菜为‘菜脚’，也就是把过节吃剩的菜尾，加入芥菜，辣椒干和亚叁片煮成的酸辣一品锅。没过节的日子，用烧鸡, 烧猪蹄和肉代替菜尾煮的酸辣芥菜也是一样好吃!
分量： 5人份
需时： 2小时半
材料：
芥菜 – ，洗净切长段
香菇 – 6 粒 (隔夜浸泡)
全蒜 – 1个
辣椒干 – 20至30条 (跟自己辣度喜好)
亚叁片 – 10至15片 (跟自己酸度喜好)
烧鸡翅膀 – 1只
烧猪蹄 – 半只 (500克)
烧肉片 – 200克
水 – 3500毫升
番茄酱 – 2汤匙
蚝油 – 1汤匙
盐 – 1茶匙
做法：
1. 煮沸水，下芥菜，香菇, 全蒜，辣椒干 和啊三片，盖好文火煮30分钟
2. 加入烧鸡翅膀，烧猪蹄，烧肉片，盖好再中小火熬1.5小时
3. 下盐，番茄酱，蚝油 调味，再中小火熬30分钟
4. 熄火，上桌
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⚠️ Please credit Nanyang Kitchen if you re-share this recipe
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Assam Mustard Green 酸辣芥菜
Course: MainCuisine: Chinese5
servings2
hoursThis is the famous Hakka “leftover dish” during the festive season, just substitute the “leftovers” with roasted chicken wings & pork and it is still as appetizing as ever
Ingredients
2g mustard green (wash & cut it)
6 mushroom (soak it overnight)
1 whole garlic
20~30 dried chilli (to your own preference)
10~15 asam keping (to your own preference)
1 roasted chicken wing
½ roasted pork leg (~500g)
200g roasted pork slice
3500ml water
2 tbsp tomato sauce
1 tbsp oyster sauce
1 tsp salt
Instructions
- Add in mustard green, mushroom, whole garlic, dried chilli, asam keping to boiled water, cover the pot and boil it with medium-low heat for 30 minutes
- Add in roasted chicken wing, roasted pork leg, roasted pork slices, boil it with medium-low heat for 1.5 hour
- Add in salt, tomato sauce, oyster sauce, boil it with medium-low heat for another 30 minutes
- Turn off the gas, it’s done!
Recipe Video
厨房摄影棚 Kitchen Studio For Rent
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