酸辣芥菜 Assam Mustard Green

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

Recipe by Nanyang Kitchen 南洋小厨Course: MainCuisine: Chinese

Servings

5

servings

Cooking time

2

hours 

This 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

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