
Chinese Watercress Soup
Level
moderate
Cooking
30 min
Preparation
35 min
Ingredients
Servings
4
Boneless Skinless Chicken Thighs cut into small bite size | 200 g |
Chinese Watercress washed | 300 g |
Chicken Broth | 6 cups |
Garlic peeled and smashed with side of the knife | 4 cloves |
Ginger (3-inch) peeled and lightly bruised to release flavour | 2 slabs |
Red Dates | 8 |
Tomato quartered | 1 |
Goji Berries washed | 1⁄4 cup |
Chicken Cube | 1 |
Salt to taste | |
Sugar to taste | 1⁄2 tsp |
How to cook
Start cooking
- Place chicken broth in a pot and bring to a boil.
- Add garlic, ginger, chicken thighs (cut into big pieces), chicken cube and red dates.
- Lower the heat and let it simmer for about 15 minutes.
- Add watercress and tomato, and cook for another 10 minutes or until the watercress and its stems are soft.
- Add goji berries last and cook for another 5 minutes.
- Season with salt to your taste.
- Remove from the heat and serve while it is hot.
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