Yen Can Cook: Dried Bok Choy Soup “Choy Gon Tong” 菜干汤
“Choy Gon Tong” (菜干汤), which means “dried vegetable soup” in Cantonese and it’s actually “dehydrated Bok Choy”. This soup is traditionally used to bring down heat in one’s body especially on recent scorching weather. This soup is usually paired with other ingredients such as pork ribs (or pork bones), carrot, corn, soy beans, south and north apricot kernels to add the brew’s benefits and harmony of flavours.
My version is a combination of “Choy Gon”, pork bones, carrot and soy bean. In Traditional Chinese Medicine practice, soy beans are believe to have benefit of clears heat, detoxifies, eases urination, lubricates lungs and intestines, also an excellent source of protein.
Ingredients (serve: 3-4)
50g dried Bok Choy
500g – 600g pork bones or pork ribs
1 carrot, cut into 2
Handful of soy beans, rinsed and cleaned
Salt to taste
Step 1: Soak the dried Bok Choy in water for at least a couple of hrs. Rinse and wash thoroughly by flipping open the leaves under running tap water to get rid of some sand and dirt particles. When this is done, the Choy Kon should soften and lighter in color, drain and set aside.
Step 2: Boil a pot of water and scald the pork bones to remove dirt and impurities.
Step 3: Put everything in a pot (except salt) and bring to a boil. Lower the heat and let the soup simmer for 2-3 hours.
Step 4: Add salt to taste & serve.