Sunday 15 July 2012




Serves: 4-6
Ingredients:
1.5 litres water
400g chicken meat or spare-ribs, cut into 3cm pieces
1 tablespoon chicken stock granules
¼ teaspoon pepper
8 red dates, pitted

250g watercress after picking
Salt to taste

Method:
1. Wash the watercress and soak for about 15 minutes in salt water. This removes most of the grit and slugs, if any. Pluck into 3cm lengths, with the stems and discard any tough stems.
2. Blanch the pork bones or chicken. This step is necessary to remove the white fatty deposits on the meat.
3. Bring a pot of water to a boil. Add blanched pork bones and dates to the soup. Let it simmer for 30 minutes.
4. Finally, add the watercress into the soup and let it simmer for 15-20 minutes. (It is important to add in the watercress later, otherwise it will disintegrate into the soup.)
5. Serve soup warm.

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