Sour Spicy Vegetable Stew @ Chai Boey

2 cloves garlic
6 pieces dried chilli (seeds removed)
10 pieces tamarind slice
1 thumb size ginger
1/4 roast duck or 1/2 roast trotter or 1/2 roast chicken
2 stalk Chinese Mustard green "kai choy"
500ml water
90ml Light soy sauce
Sugar to taste
Oil for cooking

Method:
Heat oil and stir fry garlic, ginger, dried chilli and tamarind slice until fragrant.
Add in meat of choice. Here I am using 1/4 roast duck. Mix well.
Add in water and bring to boil. Once boiling, turn down the heat to low and add in Chinese Mustard Green vegetables. Add in the 90ml of soya sauce and additional water until it is the same level with the vegetable level. Simmer on low heat for about an hour.  Finally, add in sugar to taste.