Monday, February 05, 2007

Chai Buey Soup -Chinese Mustard Vegetable Soup

Chai buey soup (serves 2-3)
-1pkt chinese mustard vegetable, sliced
-2 medium size tomatoes, cut into wedges
-1lb poultry (chicken or pork, any cuts you prefer)

1.Blanch pork to remove scum
2.Place pork and mustard in the slow cooker
3.Cook on high for 1 hrs
4.Turn to low, cook for 1-2 more hrs

5. Add the tomatoes early if you like it soft, add it 30mins before turning off the slow cooker if you prefer the "crunch"

6. Dish soup in a bowl whenever you are ready for drinking

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