Braised Chinese Mustard with Roast Duck 芥菜焖烧鸭
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What is the best way to make use of leftover roast duck or pork at home? You can definitely cook it with Chinese mustard. This is a homey, comfortable dish that I adapted from my blogger friend, Cass. It also reminds me of my grandma who used to cook this dish when I was a little girl. After any big family feast and whenever there are any leftover like prawns, chicken, roast pork and whatever, she will threw in all these into a big pot and cook with a lot of Chinese mustard. We call this “leftover vege”(菜脚) in Cantonese and we can eat it for days, as this pot dish will be more flavourful and tastes better after each day.
Braised Chinese Mustard with Roast Duck
Ingredients
- 1 kg Chinese mustard - cut to big leaves
- 800 g roast duck - chopped
- 20 g ginger - sliced
- 100 g red onion
- 10 g dried chillies - rinse and drain well
- 2 aniseeds
- 250 g white radish - sliced
- 3 cloves whole garlic bulb - peel away the papery white outer layer that covers the bulb. Leaving intact of the skins of the individualof garlic
- adequate water
Seasoning
- 1 tbsp brown sugar
- 1 tsp salt or to taste
Instructions
- Heat up wok with oil. Stir fry onion and garlic to aromatic, followed by dried chillies.
- Add Chinese mustard and continue to fry till soft. Then pour in all the remaining ingredients and chopped roast duck.
- Add enough water to cover up the roast duck and vegetables. Bring to boil and add seasoning.
- Cover with a lid and simmer at low heat for 1 hour or till Chinese mustard softened.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
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- 芥菜焖烧鸭
- 材料：
- 800克 芥菜 （切成大块状）
- 800克 烧鸭 （斩块）
- 20克 姜片
- 100克 大洋葱 （切片)
- 10条 辣椒干，洗净后沥干水分
- 2粒 八角
- 250克 白萝卜 （切片）
- 3球 蒜头，去衣
- 清水适量
- 调味料
- 1汤匙 黄糖
- 1茶匙 盐或适量
- 做法：
- 热油锅，爆香洋葱和姜片，然后再加入辣椒干炒香。
- 加入芥菜，再把其余全部材料加入。
- 加入适量清水 （必须能盖过菜的表面）煮滚，把调味料加入。
- 盖上锅盖，小火闷煮1小时，值到菜变软，即可。
Ann, this looks so good! Wow.Velva
A really hearty and appetizing dish! I bet the Chinese mustard must have tasted extremely delicious after absorbing all the juice from the duck.
Ann, that's a beautiful and delicious pot of soup! I used to cook this with German pork knuckles. It's really yummy!
Hi Ann, yes this comfort dish tasted great after a day and like the idea of putting all the leftovers in one pot, no wastage 🙂
Wow, wow… this is one of my favourite. I'll go for the 'kai choy' rather than the meat.
哈哈,我自己带米饭来开饭了,哑谜哑谜 ^^
Cass, 谢谢你的美味食谱。
belle et savoureuse réalisation, ça donne très enviebonne soirée
Ann, my husband who is Peranakan has a similar dish which is a huge favourite with us. We use belly pork or roast pork. The other difference is that our receipe is sourish and needs Assam jawa and Assam poey to give it that kick.
Hi Feenix, You're right. I actually wanted to add assam too but I don't have any on my pantry.
Oh wow looks very hearty.
I guess I can replace chinese mustard by bok choy? Your bowl is very appetizing!
Yes Marlyzen, bok choy tastes great too 😀
Ann, this looks so good! Wow.
Velva
哈哈，我自己带米饭来开饭了，哑谜哑谜 ^^
Cass, 谢谢你的美味食谱。
Wow, wow… this is one of my favourite. I'll go for the 'kai choy' rather than the meat.
Ann, my husband who is Peranakan has a similar dish which is a huge favourite with us. We use belly pork or roast pork. The other difference is that our receipe is sourish and needs Assam jawa and Assam poey to give it that kick.
Hi Feenix, You're right. I actually wanted to add assam too but I don't have any on my pantry.
belle et savoureuse réalisation, ça donne très envie
bonne soirée
Hi Ann, yes this comfort dish tasted great after a day and like the idea of putting all the leftovers in one pot, no wastage 🙂
Ann, that's a beautiful and delicious pot of soup! I used to cook this with German pork knuckles. It's really yummy!
A really hearty and appetizing dish! I bet the Chinese mustard must have tasted extremely delicious after absorbing all the juice from the duck.
I guess I can replace chinese mustard by bok choy? Your bowl is very appetizing!
Yes Marlyzen, bok choy tastes great too 😀
Oh wow looks very hearty.