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.
sai yong choy
/ watercress, trimmed and washed (½ lb / 225g)
pork neck bones
or pork ribs (450g)
/ jujubes rinsed and soaked for 15 minutes
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.
Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.
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.
Season with salt to taste and turn off heat.
Serve warm in individual bowls.
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