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Home / Cuisine / Chinese / Chai Boey (Mustard Greens Stew)

Chai Boey (Mustard Greens Stew)

By: 👩‍🦳 Linda · Published: 🖨 March 24, 2016 · Updated: 💻May 8, 2021 · 🗨 10 Comments

Recipe ▼

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice.

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com

If you ever have a bunch of leftovers and don’t know what to do with it, make Chai Boey (Mustard Greens Stew). This amazing spicy and tangy stew can incorporate all the flavors and still turned out delicious. Of course some leftovers like roast meats and stir fry vegetable work better than others. Like my mom, I am a little more selective of the kinds of dishes I throw into the mix but there really is no rule as to what can or cannot be included.

That said, Chai Boey is usually cooked “fresh” at our house. The only “leftover” I put in is Siew Yoke (Roasted Pork Belly). In fact, I usually make extra roast pork belly just so I have a little “leftover” for this stew. Often times I have to add in a little raw pork belly or pork shoulder to make up for the amount needed to give this stew sufficient flavor.

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com

Besides roast pork belly, the other pertinent ingredients are kiam chai (pickled mustard greens), gai choy (tua chai/mustard greens), dried chilies, and dried assam gelugor (assam keping/tamarind slices). If you prefer a more spicy and tangy stew, add a few more dried chilies and assam gelugor. This recipe is very forgiving and the ingredients listed here are more of a guide. Please adjust accordingly.

I added some plum tomatoes into the stew to give it a little color and a tad more tartness. Sometimes, I also like to throw in a few fresh red chilies.


Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com
Print Pin Rate
5 from 5 votes

Chai Boey (Mustard Greens Stew)

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice.
Author : Linda Ooi
Course : Side Dish, Soup
Cuisine : Chinese
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Calories: 411kcal

Ingredients
 

  • 2 tbsp vegetable oil
  • 1 onion (sliced)
  • 2 cloves garlic (minced)
  • 1 lb roast pork belly (or pork shoulder or a mix of the two), cut into bite-sized pieces (450g)
  • 10 cups water (2.4 liters)
  • 1 small packet pickled mustard greens (kiam chai), presoaked for an hour and cut into pieces (8.8 oz/250g)
  • 2 lbs Chinese mustard greens (sliced) (900g)
  • 6 dried chilies (soaked and softened in warm water)
  • 5 pieces assam gelugor (tamarind slices)
  • 1 tbsp dark soy sauce
  • Salt to taste
  • 3 plum tomatoes (Roma tomatoes) cut into bite-size pieces (optional)

Instructions
 

  • Heat oil in a large pot. Saute onion and garlic until soft, about 2 to 3 minutes. Add roast pork belly (or raw pork shoulder or a mix of the two). Cook for another 2 to 3 minutes.
  • Pour water into the pot. Cover and bring to a boil.
  • Add pickled mustard greens, Chinese mustard greens, dried chilies, assam gelugor (tamarind slices), and dark soy sauce. Any leftovers (roast meats and/or stir fry vegetables) you may wish to include should be added now. Cover and simmer for 1½ hours. Do stir occasionally.
  • Season with a little salt if necessary. Add plum tomatoes. Cover and continue to simmer for another 15 minutes. Turn off stove.

Nutrition

Calories: 411kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen

Chai Boey (Mustard Greens Stew) goes really well with steamed rice. Did I mention sambal belacan? It is to die for with our “beloved” Sambal Belacan. Be sure to cook a little extra rice so that everyone is satisfied. 😉

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com

Rehash your roast pork and leftovers in this popular Chai Boey (Mustard Greens Stew). It is a spicy and tangy soup delicious served with steamed rice. | MalaysianChineseKitchen.com
2.3K shares

Categories: 🗂 Chinese, Chinese New Year, Main Dish, Pork, Vegetables, Video Recipes Tags: 📋 chilies, Malaysian Chinese, mustard greens

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Eric says

    January 15, 2018 at 5:45 am

    5 stars
    Hi, the calories 411 kcal indicated is for 6 servings/bowl or just for one? My understanding is it’s the total. Correct me if I’m wrong.

    Reply
    • Linda says

      January 17, 2018 at 6:19 pm

      It is for one serving.

      Reply
      • Eric says

        January 18, 2018 at 2:29 am

        Thanks. How about the serving size?

        Reply
  2. Jacelyn says

    September 25, 2018 at 7:20 pm

    5 stars
    What’s the Chinese translation for pork shoulder? Is that the best part of the roasted pig for the chai Boey? Don’t know what to tell the roasted pork seller. Haha. Thanks!

    Reply
    • Linda says

      February 26, 2019 at 12:14 pm

      Oh boy…I think it is “chi sau” in Cantonese…haha!

      Reply
  3. tasteefix says

    December 2, 2018 at 1:04 am

    5 stars
    this is one of my favorites during winter time! however I only use 3 chilies, might be tricky cause some of the dried chilies are super spicy and some are not – depend on which store I bought them from.

    Reply
    • Linda says

      December 14, 2018 at 10:52 am

      Yes, some dried chilies can be pretty spicy. Always start with fewer so that you can adjust for the next time.

      Reply
  4. Ruth Liew says

    June 16, 2020 at 10:53 pm

    5 stars
    Good for my first time attempt

    Reply
  5. MrJDField says

    July 11, 2020 at 11:07 am

    5 stars
    Thanks for this great recipe, it tasted exactly like the chai boey that would come with the chicken rice I used to get from Kedai Kopi Sin Lee Him by the wet market in Tanjung Bungah when I lived in Penang. Beautiful.

    Reply
    • Linda says

      October 21, 2020 at 4:48 pm

      I am glad you were able to recreate the Chai Boey you enjoyed using my recipe. 🙂

      Reply

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