CHICKEN AND WATERCRESS SOUP
CHICKEN AND WATERCRESS SOUP
It is Chinese New Year, and the start of the Year of the Dragon, on 10 February. So a favourite soup recipe from Suzie Lee’s Simply Chinees Feasts seems absolutely time right, and taste right
SERVES: 8–10
PREP: 10 minutes
COOK: 1 hour 15 minutes
INGREDIENTS
- 4L water
- 4–6 skinless chicken legs, bones kept in
- 4 large dried shiitake mushrooms
- 60g large dried red dates (about 8)
- 50g blanched almonds
- 200g carrots, peeled and chopped
- 25g dried goji berries
- 1 tsp chicken stock powder (optional)
- 500g wild watercress, washed well and trimmed if the stalks are woody at the bottom. If you can find wild watercress – Asian supermarkets usually have it – use regular watercress salad leaves, but add an additional 250g extra flavour.
salt and white pepper
METHOD
- Bring the water to a boil in a large soup pot, then add the chicken and boil for 20 minutes – skim off any scum from the surface to keep the soup clear.
- Add the shiitake mushrooms, red dates, almonds, carrots, goji berries, chicken stock powder and 1 teaspoon of salt.
- Bring to the boil again, then boil for ten minutes before reducing the heat and simmering with the lid on the pot until the carrots are soft (about 20 minutes).
- Add the watercress and simmer for a further 25 minutes – the pot will look as if it is overflowing, but the watercress will wilt.
- Season to taste with salt and pepper.
TOP TIP
The soup tastes even better the next day and will keep for four days in the fridge. Always bring the soup to a roaring boil before serving to kill off any bacteria.