Photo: Sam Loyd
Chai Boey (Leftover Magic!)
10 ingredients
10 min + 1 hr
10
openrecipes
This is the Chinese way of using up every scrap of leftover meat especially in this food-centric holiday season. Tangy, spicy and flavourful broth for a cool season, too!
Estimated Nutrition (whole recipe, rough)
698
Calories
71g
Protein
43g
Fat
3g
Carbs
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Pork | 100g cooked | 242 |
| Shrimp | 100g cooked | 99 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chinese Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches Chinese Mustard Leaves
- 3 cups Leftover Meat (I Used Roast Pork And Duck)
- 3 cups Water
- ½ cups Dried Tamarind Slices (substitute 1 Tablespoon Tamarind Paste)
- 10 pieces Dried Scallops
- 6 whole Red Chilies
- 5 slices Ginger
- 2 Tablespoons Soy Sauce
- 2 teaspoons Salt, Or To Taste
- ½ Tablespoons Black Peppercorns
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes