Long Cabbage And Spareribs Soup


500g pork spareribs, chopped into bite-sized pieces
50g dried long cabbage (bok choy kon)
5 seeded red dates
3 dried honey dates (matt choe)
150g fresh nai pak, rinsed and halved
Salt to taste
1.5 litres fresh chicken stock


Soak dried long cabbage until soft. Rinse and cut into sections then squeeze out excess water.

Blanch spareribs in boiling water. Remove and rinse.

Put fresh chicken stock in a deep pot. Add spareribs and cook to a boil. Reduce the heat and simmer for 30 minutes.

Add the rest of the ingredients and continue to simmer for 40 minutes or until all vegetables are soft in texture. Adjust with salt to taste.


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