Soup Name: Chicken Watercress Soup
Traditional Chinese Name: 西洋菜雞湯 (xī yáng cài ji tāng)
Watercress is a very popular ingredient for Chinese soups. Typically, watercress soup is made with pork bones (see recipe here). However, for those who cannot eat pork or dislike the taste of bone marrow, it is equally delicious made with chicken!
What Ingredients are required?
How do I prepare it?
- Prepare the chicken (see chicken for preparation steps)
- Add the apricot kernels to the soup
- Boil for 45 – 60 minutes (until the chicken is cooked and soft)
- In a separate pot, pre-boil the chicken, strain and add the chicken to the boiling water of your soup
- Thoroughly wash the watercress in cold water
- Add the fresh watercress and boil for at least another 30 minutes or until the watercress becomes soft
- You can continue to boil the soup for more flavour (a slow cooker is ideal for this)
- This soup is traditionally used as a cough remedy
- It helps relieve heatiness
- The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K
- Women who are pregnant (less than 3 months into term) or menstrating should drink in moderation as it watercress is a “cool” food and can potentially cause contractions