Watercress and Pork Soup
Watercress is known for its many benefits as well as a detox agent. Many Chinese see this soup
as a "cooling" soup especially after consuming a good amount of deep fried food.
Although it takes a long time to brew, its preparation is actually quite simple; and it tastes really nice.
- 1 chicken carcass
- Half a dried squid, cut into smaller pieces, soak for 1 hour
- 3 large white onions, cut into wedges
- 400g pork, cut into chunks
- 200g watercress, cut into short stalks
- 2000ml water
- Sea salt to taste
- In a large stockpot, bring the water to the boil and add in the chicken carcass, onion. Bring to the boil again then simmer on low for 30 minutes, with lid on.
- Add in the filtered water and the coarse rock salt. Stir well and bring to a boil, and continue to cook till the carrot chunks start to soften.
- Add in the pork and dried squid, continue to simmer on low for 2 hours.
- Add the watercress and boil for another 20 minutes or so. Turn heat off then add the sea salt to taste.
- Serves 4-5.
- There is no commercial stock cube or MSG used in cooking this soup. The dried squid gives a great deal of flavour to the soup.
- Chicken carcass can be replaced with pork bone if you wish.
| Adzuki Bean
| Festive Food
| Poultry |
| Stir Fry
| Vegetarian |