5 from 1 vote
Sai Yong Choy Tong (Watercress Soup) is a slow boil, clear, and nourishing soup. It is very popular among the Malaysian Chinese. | MalaysianChineseKitchen.com
Sai Yong Choy Tong (Watercress Soup)
Prep Time
10 mins
Cook Time
2 hrs
Total Time
2 hrs 10 mins
 

Sai Yong Choy Tong (Watercress Soup) is a slow boil, clear, and nourishing soup. It is very popular among the Malaysian Chinese.

Course: Soup
Cuisine: Chinese
Servings: 4
Calories: 110 kcal
Author: Linda Ooi
Ingredients
  • 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.