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)

Introduction:
Waste not! Want not! I’ve used the remains of a roasted piglet (from a banquet) to make a delicious watercress and chestnut soup. Usually, people don’t eat the head, feet and tail of the roasted piglet, so I took home the head! It creates a very rich, delicious broth and great as a soup base for almost any ingredients. My vegetable vendor suggested watercress because of the recent change in weather and everyone was getting sore throats and was heaty. Well, actually that’s because my sister is going through confinement, so all we eat is ginger pork feet and it sets our body on fire! Combined together with the roasted piglet head are chestnuts and dried scallops to bring a tang of sweetness to the already salty soup base. There are plenty of things around the house you can find as leftover for soups!

 

What Ingredients are required?

1 whole roasted piglet head (or other parts, but the head is the least fatty), quartered
20 fresh chestnuts, peeled
4-5 dried scallops (conpoys)
1-2 bunches of fresh watercress

2 L of water


How do I prepare it?

  1. Boil a small pot of water (for the chestnuts). When the water boils, add in the chestnuts to boil for 5 minutes
  2. If you can, immediately peel the chestnuts (as its easiest to peel when it’s still hot)
  3. Boil your soup water
  4. When you soup water boils, add in the roasted piglet head, peeled chestnuts, and conpoys
  5. Boil on medium-high heat for 1 hour
  6. 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)
  7. Serve and enjoy!

Any benefits?

  • 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)

Any precautions?

  • Women on menstruation or first trimester of pregnancy should avoid too cooling soups as it causes potential contractions

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