Step 1

Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.

Step 2

Throw in the carrots, mushrooms, honey dates and jujubes and let it simmer for 15 minutes.

Step 3

When the carrots have softened, bring the broth up to a boil and add the watercress in.

Step 4

Keep the soup on a medium to low heat so that it gently simmers for another 20 minutes.

Step 5

To serve, enjoy as is or pour over your leftover rice!