Page 23 - BACGG CNY Flipbook V2 03032021

Foo Jook Tong with Fat Choy

Review this recipe in advance, some steps require overnight prepping.

Pork Butt
Salted Turnip
Foo Jook (Bean Curd Sticks)
Red Dates (6 – 8 med size)
6 – 8 large Chinese Black Mushrooms
Fat Choy (Hair seaweed quarter size bundle)
6 Large Dried Oysters (Ho See – optional)

Prepare and Set Aside:

Rinse Pork Butt in cool salt water. Drain and blot dry with paper towel.
Rinse Salted Turnip (Choong Choy). Squeeze out excess water. Blot dry.
Rinse Red Dates
Rinse Foo Jook and then soak in water overnight. Cut into bite size pieces (1
inch.) Drain
Rinse and soak black mushrooms overnight. Slice into slivers. Rinse and Drain
Rinse and soak fat choy. Rinse several times to remove dirt particles.

Fill a large 12-quart pot with water. Bring to a boil. Add Pork Butt, Turnip, Red
Dates. Bring back up to a boil, then simmer (making sure water is not
evaporating) for approximately 1 ½ hour. Add Foo Jook and Black Mushrooms
(slivers). Bring to a boil and then simmer for 1 ½ hour. Drop small bundle of Fat
Choy into soup. Ready to serve.

My personal preference is lean PORK BUTT as less fat and presents a clear
broth. But you can use whatever is desired to make the broth.

* Growing up, we also had BIRDS NEST or SHARKS FIN soup during New
Years.

Recipe shared by Gail Chong Megdadi