Watercress Soup (Sai Yeung Choy Tong)
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- 1 chicken whole legs, or 200 g, cut into big pieces
- 2 litres water
- 15 pitted red dates
- 200 g watercress, ends trimmed and roughly cut
- 1 tablespoon Wolfberries, soaked in water until puffy, then drained
- Salt, to taste
- Blanch the chicken pieces in boiling water for a few minutes. This is to ensure a clear soup.
- In a big soup pot, put in the blanched chicken pieces, red dates and water. Bring to a boil.
- Then lower heat and simmer about 40 minutes.
- Add in the soaked Wolfberries just before heat is turned off. Add salt to taste. Keep warm until ready to serve. Best to keep warm a few hours before serving.
- Blanch the chicken pieces in boiling water for a few minutes.
- Boil 2 litres of water in a pressure cooker.
- Then add the chicken pieces, red dates and watercress. Add salt to taste.
- Cover the pot rightly. Put on high heat and cook until the pressure cooker sounds.
- Reduce heat to low and continue to cook for another 15 minutes.
- Off the heat after 15 minutes and wait for pressure to be released.
- Then add in the wolfberries and keep warm before serving.