Mui Choy (梅菜), or preserved mustard green, cooked with pork belly was one of my favourite childhood dishes. The traditional Hakka delight was a common dish on our dining table during my growing up years at my grandma's place. The slow-cooked melty pork belly slices and the sweet-salty pickled mustard greens tasted especially good after a few days of sitting and reheating and I could have bowls of rice or porridge just with this dish alone.
This Chinese New Year, I gave this humble dish a slight twist by using chicken instead of pork belly. Mui choy was stuffed into the cavity of a whole chicken and steamed for an hour until both the chicken and preserved vegetable were tender and flavourful.