Watercress Soup (Sai Yeung Choy Tong)
Watercress soup is a very nourishing soup that is easy to cook. Watercress soup is believed to have a ‘cooling’ effect on the body. Watercress is packed with anti-oxidants and vitamins. Also, it is said to have detoxifying and cancer-preventing properties as well. Because watercress is quite strong in fragrant and flavour, I have decided to cook it with chicken. However, it can be cooked with pork ribs too.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 chicken whole legs (or 200 g, cut into big pieces)
- 2 litres water
- 15 pitted red dates
- 200 g watercress (ends trimmed and roughly cut)
- 1 tablespoon Wolfberries (soaked in water until puffy, then drained)
- Salt (to taste)
Instructions
- 1
Blanch the chicken pieces in boiling water for a few minutes. This is to ensure a clear soup.
- 2
In a big soup pot, put in the blanched chicken pieces, red dates and water. Bring to a boil.
- 3
Then lower heat and simmer about 40 minutes.
- 4
Add in the soaked Wolfberries just before heat is turned off. Add salt to taste. Keep warm until ready to serve. Best to keep warm a few hours before serving.
- 5
Alternatively, the watercress soup can be boiled in a pressure cooker.
- 6
Method:
- 7
Blanch the chicken pieces in boiling water for a few minutes.
- 8
Boil 2 litres of water in a pressure cooker.
- 9
Then add the chicken pieces, red dates and watercress. Add salt to taste.
- 10
Cover the pot rightly. Put on high heat and cook until the pressure cooker sounds.
- 11
Reduce heat to low and continue to cook for another 15 minutes.
- 12
Off the heat after 15 minutes and wait for pressure to be released.
- 13
Then add in the wolfberries and keep warm before serving.