Chinese Watercress Soup (Sai Yong Choy Tong)
Nutrient-rich watercress served as soup is popular soup in Chinese household. Sai Yong Choy Tong is suitable for everyday consumption and can be part of confinement food as well.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 cups chicken broth
- 300 gr fresh Chinese watercress (washed)
- 4 cloves garlic (peeled and smashed with side of the knife)
- 2 slices of 3-inch fresh ginger (peeled and lightly bruised to release flavor)
- 200 gr boneless skinless chicken thighs (cut into small bite size)
- 8 red dates
- 1 large tomato (quartered)
- 10 gr dry squid (optional)
- 1/4 cup goji berries (washed)
- 1 Tbsp Better than bouillon (or 1 cube chicken bouillon)
- 1/2 tsp sugar (or more to taste)
- Salt to taste
- Medium - large pot with lid
- instant pot
Instructions
- 1
Place all the ingredients in the insert of instant pot, except for goji berries, salt and sugar. Pressure cook on high for 5 minutes. Wait for 1 minute and then turn the steam handle to venting. Open the lid carefully. Stir in goji berries and the residual heat will soften the berries. Season with salt and sugar to taste.
- 2
Place chicken broth in a pot and bring to a boil. Add garlic, ginger, chicken pieces, dry squid (if using), better than bouillon (or bouillon cube) and red dates. Lower the heat and let it simmer for about 15 minutes. Add the watercress and tomato, cook for another 10 minutes or until the watercress and its stems are soft. Add goji berries last and cook for another 5 minutes. Season with salt to your taste. Remove from the heat and serve while it is hot
- 3
Place all the ingredients in the insert of the slow cooker, except for goji berries, salt and sugar. Adjust the setting to cook on low for 4 hours.
- 4
After that, stir in goji berries and the residual heat will soften the berries. Season with salt and sugar to taste.