Soup Name: Watercress and Chestnuts in Roasted Pork Soup
Traditional Chinese Name: 西洋菜栗子燒豬湯 (xīyáng cài lì zi shāo zhū tāng)
What Ingredients are required?
2 L of water
How do I prepare it?
- Boil a small pot of water (for the chestnuts). When the water boils, add in the chestnuts to boil for 5 minutes
- If you can, immediately peel the chestnuts (as its easiest to peel when it’s still hot)
- Boil your soup water
- When you soup water boils, add in the roasted piglet head, peeled chestnuts, and conpoys
- Boil on medium-high heat for 1 hour
- Ten minutes before serving your soup, add in the watercress (or depending on how crunchy you like it, you can adjust the timing to cook the watercress)
- Serve and enjoy!
- This soup is naturally flavored (slightly salty from the roasted piglet)
- It is a great cooling soup for sore throats, heaty bodies and cold-sore ridden mouths (or acne)
- Really, no additives needed (salt or sugar)
- Great for kids
- The watercress can be eaten as cooked veggies, so scoop more with the soup (or some people like to scoop it all out and serve it as a separate dish)
- Women on menstruation or first trimester of pregnancy should avoid too cooling soups as it causes potential contractions