If you are looking for new ways of cooking your leftovers from Lunar New Year, we have something perfect that you might want to try out — “Chai Buey” (菜尾).

This hearty stew isn’t just a meal; it’s a delicious solution to the age-old question of what to do with those post-party leftovers. Its name, straight from the Hokkien dialect, literally means “leftovers,” embodying the very essence of its creation – making the most out of what you have.

Jon presents his take on Hao Jie’s cherished family recipe, serving up a comforting Chai Buey stew that’s all about embracing tradition, savouring every bite, and maybe even sparking a little joy in your kitchen!

Starting with a medley of aromatic spices and fragrant herbs, Jon expertly combines leftover roast duck with an array of complementary ingredients, including mushrooms, preserved salted mustard greens, and fresh mustard greens.

Simmered to perfection for an hour, the flavours meld together, creating a rich and complex broth that’s as comforting as it is satisfying. The end result is a hearty soup with intense flavour and lots of hidden treasures.