• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1 roasted pig's trotter, chopped into smaller pieces
  • 4 pieces roasted chicken feet (buy from the chicken rice stall)
  • 2kg mustard green (kai choy) with longer stems, cut into 5-6cm lengths
  • 7-8 dried Chinese mushrooms, soaked and halved
  • 1 can button mushrooms, drained and halved
  • 1 carrot, cut into thin slices
  • 4-5 baby sweet corns, halved
  • 3 litres fresh chicken stock or water
  • 2 pieces dried tamarind skin (asam keping)
  • 3 limau kasturi, cut into half and remove seeds
  • 8-10 dried chillies, rinsed
  • Salt and sugar to taste


  1. Put chicken stock or water, trotter and chicken feet into a deep pot. Bring to the boil.
  2. Put in the mustard green, Chinese mush rooms, dried chillies, tamarind skin and limau kasturi. Simmer for 20-25 minutes.
  3. Add button mushrooms, carrot and baby sweet corns. Cover and simmer for 15-20 minutes. Adjust seasoning to taste, dish out and serve.

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