Stewed Roasted Pig's Trotter with Kai Choy


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


Put chicken stock or water, trotter and chicken feet into a deep pot. Bring to the boil.

Put in the mustard green, Chinese mush rooms, dried chillies, tamarind skin and limau kasturi. Simmer for 20-25 minutes.

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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