watercress soup

Chinese watercress soup with honey dates is great to drink when you're down with headache, cough or flu. It's medicinal properties will ensure that you'll recover faster after drinking it!

Chinese Watercress Soup with Honey Dates

Bundles Watercress

Pork

carcasses Chicken Bones

2-4 Chicken Feet (optional)

Water (for blanching the bones)

0.5 TBsp Sweet Almonds (Nan Xing)

0.5 TBsp Bitter Almonds (Bei Xing)

Honey Dates (or mee zhou)

Red Dates

TBsp Wolfberries

2.5 litres Water (to boil the soup)

Wash the pork and chicken bones, and chicken feet.&nbsp;

Blanch the pork bones in a small pot of boiling water for 10 mins. Then add the chicken bones and feet to blanch for another 3 mins. Discard the water and rinse the bones thoroughly, using a knife to scrap off remaining blood clots.

Separate the watercress leaves from the stalks.&nbsp;Discard leaves with black spots and remove any tiny roots from the stalks. Wash in a basin with a tsp of salt to get rid of any mud, then rinse thoroughly in tap water.

PREPARATION METHOD

Place the pork bones, chicken bones together with all the watercress stalks in the large pot of boiling water (2.5 litres). Boil for 1 hr on medium high heat.

Remove all the stalks from the soup. Then add in the leaves, sweet almonds, bitter almonds, chicken feet and honey dates and continue to boil over medium heat for another hour.

Lastly, add in the red dates and wolfberries and continue to boil for 15 mins. Ladle into bowls and serve.

COOKING METHOD

This Chinese Watercress Soup will make every family weekday dinner complete. It&#039;s full of nutrients and is refreshingly light, packed with earthy flavours to keep you satisfied for the whole week!

Chinese Watercress Soup (西洋菜汤)

L chicken and pork stock

watercress ((we buy it from the local Asian supermarket))

dehydrated shiitake mushrooms

honey dates

carrots,

jujubes ((Chinese red dates))

salt,

chicken bouillon powder

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

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

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

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

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

This Chinese Watercress Soup will make every family weekday dinner complete. It's full of nutrients and is refreshingly light, packed with earthy flavors to keep you satisfied for the whole week!

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👇 CLICK HERE FOR THE PRINTABLE RECIPE 👇
https://www.wokandkin.com/chinese-watercress-soup/

🥣 INGREDIENTS 🥣
• 5 L chicken and pork stock (use more pork ribs if you like eating it with the soup)
• 2 bundles watercress (we buy it from the local Asian supermarket)
• 3 dehydrated shiitake mushrooms
• 2 dried honey dates
• 2 carrots (peeled and sliced)
• 3 dried jujubes (Chinese red dates)
• 1 tsp salt (or to taste)
• 1 tbsp chicken bouillon powder

👩‍🍳 INSTRUCTIONS 👨‍🍳
1. Bring the chicken and pork stock to a boil and add the chicken bouillon powder along with the salt.

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

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

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

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

🔎 FIND THE PART YOU NEED 🔍
0:00 - Intro
0:30 - Making the stock
0:45 - Preparing and washing the watercress
1:38 - Preparing the carrots
1:47 - Adding the dried ingredients
1:58 - Cooking the watercress
2:23 - Tips for the best results
2:48 - Let's enjoy the memories!

🔊 OTHER RECIPE MENTIONS 🔊
▸ Grandma’s PERFECT Chicken and Pork Stock! 👵: https://youtu.be/sfykQ-I0YXg
▸ Vietnamese Beef Salad (Bò Xào Xà Lách Xoong): https://www.wokandkin.com/vietnamese-beef-salad/

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⭐⭐⭐⭐⭐
The Wok & Kin family shares authentic home-cooked Chinese and Vietnamese recipes so you can reconnect with the dishes you grew up loving! Read more about our story here:
https://www.wokandkin.com/about-jeannette/
⭐⭐⭐⭐⭐

🙏 SPECIAL THANKS 🙏
▸ Chinese Watercress Soup recipe by Ma Ma (Grandma)
▸ Produced and Edited by Jeannette Ta
▸ Epidemic Sound Track: https://www.epidemicsound.com/track/kHnP2sbLhn/

I Can Drink Ma Ma's Chinese Watercress Soup EVERY DAY! 👵❤️ (西洋菜汤)

Sai Yong Choy Tong (Watercress Soup) is a slow boil, clear, and nourishing soup. It is very popular among the Malaysian Chinese.

Sai Yong Choy Tong (Watercress Soup)

sai yong choy (/ watercress, trimmed and washed (½ lb / 225 grams))

pork pork ribs (450 grams))

red dates (/ jujubes rinsed and soaked

Fill a large pot half full of water. Bring to a boil. Add pork neck bones or ribs. Allow it to blanch for 3 to 5 minutes. Remove with thongs and rinse in cold water.

Discard water in pot and fill with 10 cups (2.4 liters) of fresh water. Bring to a boil.

Add blanched neck bones (ribs), red dates, and watercress. Bring water back up to a boil. Reduce heat to low and allow soup to simmer for 1½ to 2 hours. Skim off any scum appearing on the surface.

Season with salt to taste and turn off heat.

Serve warm in individual bowls.

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