Chinese•healthy
Sai Yong Choy Tong (Watercress Soup)
Sai Yong Choy Tong (Watercress Soup) is a slow boil, clear, and nourishing soup. It is very popular among the Malaysian Chinese.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 bunch sai yong choy (/ watercress, trimmed and washed (½ lb / 225g))
- 1 lb pork neck bones (or pork ribs (450g))
- 12 red dates (/ jujubes rinsed and soaked for 15 minutes)
Instructions
- 1
Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 3 to 5 minutes. Remove with thongs and rinse in cold water.
- 2
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
- 3
Add blanched neck bones (ribs), red dates, and watercress. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.
- 4
Season with salt to taste and turn off heat.
- 5
Serve warm in individual bowls.