Watercress Soup

Name: Watercress Soup
Cuisine: Chinese
Ingredients: Watercress, washed, about 1 pound; ¼ dried tangerine peel (gwoh pei); ¼ dried tangerine peel (gwoh pei); 1 tablespoon Chinese almonds/apricot kernels (naam but hung); 1 tablespoon Chinese almonds/apricot kernels (naam but hung); 1 tablespoon Chinese almonds/apricot kernels (naam but hung); 2 Peking dates (mut jo) or 4 red dates (hoeng jo); 2 Peking dates (mut jo) or 4 red dates (hoeng jo); 2 Peking dates (mut jo) or 4 red dates (hoeng jo); 2 Peking dates (mut jo) or 4 red dates (hoeng jo); Either: Pork-meat and/or bones together with, if desired, 1 to 2 dried duck gizzards, OR Carp tail; Either: Pork-meat and/or bones together with, if desired, 1 to 2 dried duck gizzards, OR Carp tail; Either: Pork-meat and/or bones together with, if desired, 1 to 2 dried duck gizzards, OR Carp tail; Either: Pork-meat and/or bones together with, if desired, 1 to 2 dried duck gizzards, OR Carp tail

Preparation info

Difficulty
Easy

Appears in

A Cook’s Guide to Chinese Vegetables

By Martha Dahlen

Published 1992

About

Ingredients

Watercress, washed, about 1 pound
¼ dried tangerine peel (gwoh pei)
1

Asia
China
Soup
Gluten-free

Method

If using the fish, scale it, rub with (coarse) salt, fry lightly with a piece of ginger to brown the skin. Put fish or pork (and gizzard) and dried ingredients in a large pot well covered with water. Bring to a rolling boil; add watercress, Simmer for 1 to 3 hours until broth is well-flavored and reduced by about ⅓, Season with salt and serve.