yong tau foo is a Chinese cooking that has become one of Malaysia’s most renowned road food sources. It is a Hakka Chinese food, and the word in Chinese implies stuffed tofu.
This Chinese cooking has advanced in Malaysia with its translation, including different vegetables other than tofu. They are either rotisserie, sautéed, or served by bubbling in soup stock and with a plunging sauce or curry.
Sai Yong Choy Tong helps me to remember mother. Mother made this soup so frequently. It’s so basic yet it’s extremely delightful. My mother once in a while made it with pork ribs however some way or another seeing pork ribs was a mood killer to my sibling. So mother generally made it with a tad of chicken meat. My sister by marriage will make this soup with practically no meat by any means except for with loads of garlic, which is extremely delicious as well.
6 cups chicken stock
300 gr new Chinese watercress washed
4 cloves garlic stripped and crushed with side of the blade
2 cuts of 3-inch new ginger stripped and gently swollen to deliver flavor
200 gr boneless skinless chicken thighs cut into little scaled down
8 red dates
1 enormous tomato quartered
10 gr dry squid discretionary
¼ cup goji berries washed
1 Tbsp Better than bouillon or 1 shape chicken bouillon
½ tsp sugar or more to taste
Salt to taste
Cooking hardware suggested (utilize possibly one):
Cooking with moment pot:
Place every one of the fixings in the addition of moment pot, with the exception of goji berries, salt and sugar. Pressure cook on high for 5 minutes. Hang tight for 1 moment and afterward turn the steam handle to venting. Open the cover cautiously. Mix in goji berries and the leftover intensity will mellow the berries. Season with salt and sugar to taste.
Cooking on burner:
Place chicken stock in a pot and heat to the point of boiling. Add garlic, ginger, chicken pieces, dry squid (if utilizing), better than bouillon (or bouillon block) and red dates. Bring down the intensity and let it stew for around 15 minutes. Add the watercress and tomato, cook for an additional 10 minutes or until the watercress and its stems are delicate. Add goji berries last and cook for an additional 5 minutes. Season with salt as you would prefer. Eliminate from the intensity and serve while it is hot
Cooking with a sluggish cooker:
Place every one of the fixings in the supplement of the sluggish cooker, aside from goji berries, salt and sugar. Change the setting to cook on low for 4 hours.
From that point onward, mix in goji berries and the leftover intensity will relax the berries. Season with salt and sugar to taste.