Rose’s Kitchen

Pak Choi Kon Soup


500g shin meat

120g pak choi Kon (dried white cabbage)

20g sweet almonds

15g bitter almonds

 12 dried red dates (stoned)

80g dried oysters

2 pieces dried tangerine peel

salt and light soya sauce to taste


1.  Soak dried cabbage till softened. Wash thoroughly, rinse and cut into short lengths.

2.  Scald shin meat to get rid of oil and scums.  Wash well and keep aside.

3.  Bring half a pot of water to a boil.  Add in dried cabbage and rest of  ingredients.  Bring to a second boil, turn heat to low and simmer soup for 21/2 hours.

4.  Add in meat and continue to simmer for another 1 hour.  Add seasoning to taste.


January 11, 2007 - Posted by | Soups

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