Monday, January 24, 2011

Chinese Watercress Soup

A great wintery soup I learned from my Po Po's (grandmother's) kitchen! Light, warm, and good for your health. :o)


  • 3 chicken drumsticks (leave skin on) or you can also use 1/3 lb of pork shoulder
  • 2-3 bundles of watercress
  • 8 cups of water
  • 3-4 dried red dates
  • 3 chopped medium-sized carrots
  • 2 thin slices of ginger
  • 6 peeled fresh water chestnuts (don't use the canned ones!)


  1. Wash watercress thoroughly.
  2. Bring water to a boil, then place meat and boil at high/medium heat for 45 minutes to an hour.
  3. Place carrots, red dates, and water chestnuts into pot. Bring heat to medium and let it cook for another 15-20 minutes.
  4. Place watercress and ginger in pot for about 5 minutes.
  5. Add salt for flavor.

No comments:

Post a Comment