The Soup Queen

OK, this isn't really a soup. It's more of a dish than a soup but I want to share this recipe with everyone because my first time trying this recipe was truly a success. And if I can cook this dish, so can you. "Chai boey" is a Hokkien term - we Cantonese call it 'choy mei' or 'leftover vegetable' (literal translation). It's a tangy, salty, sour dish of mustard greens boiled with meat (usually roasted pork/ roast duck). It's great on its own and even better eaten with rice. In the olden days, it's called 'chai boey' because people really used leftovers in this dish. My aunt makes this dish each Chinese New Year eve, once we're done with the reunion dinner. In our reunion dinner, we'd have lots of leftover dishes - roast meats, minced pork balls, etc. One should have leftovers for Chinese New Year as this signifies that we would have "plenty" for the coming year. It's symbolic most times. For the chai boey dish,...