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Thursday, March 15, 2012

Watercress Chicken Soup

I loved cooking soup with vegetables and less meat.  This is a simple but nutritious soup which can be prepared earlier before meal time.  The portion here is enough for 2-3 people depending on how many other dishes you are preparing for lunch or dinner. 
Ingredients
2 chicken thighs - skin removed, clean and cut into bite size pieces
200 gm watercress - washed, cut and blanch in  boiling water, rinse and drain [reduces the bitterness in soup]
3-4 red dates
1 dried honey dates [mat choe]
1 tbsp bitter almonds [pak hung]
1 tbsp sweet almonds [lam hung]
1/2 tsp chicken stock granules
salt to taste
600 ml hot water
  1. Prepare the ingredients as stated above.  Put watercress, chicken pieces and other ingredients in a serving claypot.  Pour in hot water.
  2. Bring soup to a rolling boil for 2-3 minutes.  Off fire.  
  3. Prepare a steaming pot with enough water and a steaming tray.  Put claypot on a steaming tray and steam soup for 30 - 40 minutes.   Reheat soup before serving and add salt to taste.
Note:
  • Cooking soup by double boiling or steaming will give a clear soup.  Convenient and clean way if cooking in small quantity and you can serve the soup in the claypot.
  • the cardinal rule of making 'sai yeong choi' or watercress soup [without the bitter taste] is the pot of water MUST BE BOILING before you add watercress.   If you add watercress into water which is warming up or even cold water, your soup will turn out bitter [from the Soup Queen].

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