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CHYE BUEY
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Ingredients
1 turkey carcass
2 medium onions, 400g total
3 to 4 heads garlic
4 litres water, or enough to cover the bones
1 kg cooked meat - turkey, roast duck, roast pork, pork knuckle or sausages
12 to 15 dried chillies
15g to 30g assam keping, commonly called assam skin
100g ginger
2kg mustard greens, called kai choy
5 to 6 tomatoes, about 500g
Salt to taste1. Strip the meat that remains on the turkey carcass and refrigerate in a covered container. Chop the carcass into large chunks and place in a large and deep pot. Peel the onions, halve them and place in the pot. Cut the heads of garlic in half, exposing the cloves (pictured). Place in the pot. Pour in the water and bring to a rolling boil. Turn the heat down to medium low and let bubble for two hours, uncovered, stirring occasionally.
2. The stock can be made a day ahead. Strain into a deep container, cover and refrigerate. Before using, use a spoon to remove the layer of oil that would have floated to the top. If using immediately, strain the stock into another deep pot. You should have 2.2 to 2.5 litres.
3. Place the pot holding the stock over high heat. Add the turkey and other cooked meat. Rinse the dried chillies and assam keping under running water and add to the pot. Scrape the skin off the ginger with a teaspoon, slice thinly and add to the pot.
4. Wash the mustard greens under running water, trim the wilted parts and cut into large chunks. Add them to the pot. Quarter the tomatoes and add them to the pot.
5. Bring to a boil and turn the heat down to medium low. Taste and add more assam keping if you like. Let cook for one hour, uncovered, stirring occasionally. Just before the hour is up, taste and add salt, if needed. Ladle into a large serving bowl and serve with rice.
Serves six