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)

Sai Yong Choy Tong (Watercress Soup) is a slow boil, clear, and nourishing soup. It is very popular among the Malaysian Chinese.
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Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Course: Soup
Cuisine: Chinese
Servings: 4
Calories: 110kcal
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

  • 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.

NUTRITION

Calories: 110kcal
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