Chinese Version of Pot Au Feu Dish

It was interesting to read a post from +Shinae Choi Robinson of Pot Au Feu at Google+.  Reading on the recipe and how it is cooked, reminded me of the Chinese version of Pot Au Feu which is known as "Suan La Jie Chai" or Sour Hot Vegetable.  It is cooked with leftovers as well, where in addition the following are added as part of its ingredient: tomatoes, dried chillies (cayenne), fresh chillies, onions (some like to add garlic besides the onion), dried tamarind skin, lime juice (optional), leftover roasted duck / chicken or pork, water and Jie Chai or Kai Choy (fresh big leaves green mustard), salt to taste and sugar to taste. All ingredients would be thrown into a pot and slowly simmered until the meat is soft and tender.  The taste and smell? Mmmmm...hot, sour and very appetizing.... There, the Chinese Pot Au Feu.  Warning! Only for those who could stand cayenne heat and enjoy sourness at their taste buds.  Try it if you ever make it to a Chinese restaurant...but it is not a common dish served as this is more of a traditional home-cooked dish.

Suan La Jie Chai / Sour Hot Vegetable (Chinese's Pot Au Feu)

The Type of Fresh Green Mustard Used