Tonight’s dinner is brown rice and Braised Mui Choy with Raw Peanuts and Chicken Drumstick.
To prepare this dish of Braised Mui Choi with Raw Peanuts and Chicken Drumstick, I had to call my aunt living in Kuala Lumpur to confirm what the ingredients were.
It’s so difficult to find the recipe for Mui Choy with Raw Peanuts and Chicken Drumstick online. Most of the Mui Choi recipes I found were Mui Choy Kau Yoke (Stewed Preserved Vegetable with Pork or Stewed Mui Choy with Pork).
Photo Credit for Braised Mui Choy with Pork/Chicken
Anyone out there who likes this dish called Mui Choy with Raw Peanuts and Pork/Chicken?
There are two types of Mui Choy aka preserved vegetable. One is preserved with salt while the other type is preserved with sugar.
As I forgot to ask my aunt whether to use the salty one or the sweet one, I had to ask the grocer.
I wanted to buy pork this morning, but there’s no pork today. Why leh?
Ingredients:
300g sweet Mui Choi aka sweet pickled vegetable
1 chicken drumstick, chopped and skin removed
100g raw peanuts (We love peanuts!)
5 cloves of garlic
1 small bulb ginger
500ml water
Instructions:
1. Remove leaves of Mui Choi from stems, wash and soak them in water to remove excessive salt. Cut into 1 inch lengths.
2. Place the water, chicken drumstick, raw peanuts, garlic and ginger into the slow cooker. Braise for 1.5 hours.
3. Add in Mui Choy and continue braising until it’s soft.
Updated on January 7th, 2010: My digital camera is not functioning, so for the time being, I have to borrow other bloggers’ images/photos. Of course, with photo credits. 
This is the closest photo I could get for the Braised Mui Choi with Pork/Chicken.
