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December 24, 2020 – 1:14 pm | 3,850 views

Soup Name:  Basic Chinese Chicken Soup Stock (Soup Base)

Traditional Chinese Name: 清雞湯 (qīng jī tāng)

Introduction: This is the base Chinese Chicken Soup stock that …

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Home » 2-star, For Coughs and Colds, Pork, Relieves Heatiness, Soups, Summer Soups, Vegetables

Watercress with Chestnuts in Pork Broth

Submitted by on August 31, 2009 – 7:20 pm5 Comments | 14,905 views

Soup Name:  Watercress with Chestnuts in Pork Broth
Traditional Chinese Name: 栗子西洋菜湯 (lì zi xī yáng cài tāng)

This nutritious and hearty soup is ideal for relieving coughs and heatiness.   It is slightly sweet to taste and is ideal for children.  Due to the mix of chestnuts and watercress, the soup is not too “cool”.

What Ingredients are required?

1 pound of fresh pork shank
1 tablespoon of  apricot kernals
4-5 large dried dates
2-3 bunches of fresh watercress
20 fresh chestnuts
1.5 – 2 L of cold water
1 tsp of salt to marinate your meat (optional)

How do I prepare it?

  1. Pre-marinate the pork bones overnight with the salt (although this step is not necessary)
  2. Start boiling your soup water
  3. In another pot of boiling water, blanch the pork shank
  4. Once boiled, pour out water and boil a fresh pot of water, boil the chestnuts for at least 5 minutes
  5. Immediately remove the skin while the chestnuts are still hot (be careful!)
  6. Add the apricot kernals, dates, chestnuts and blanched meats to your boiling soup
  7. Boil for at least 2 hours
  8. Add fresh watercress and boil for at least another 30 minutes or until the watercress becomes soft
  9. You can continue to boil the soup for more flavour (a slow cooker is ideal for this)

 Any benefits?

  • This soup is traditionally used as a cough remedy
  • It helps relieve heatiness
  • The watercress is high in A , B1, B2, B3, B5, B6, B17, C, D, E and K

Any precautions?

  • Women who are pregnant (less than 3 months into term) or menstrating should drink in moderation as it watercress is a “cool” food and can potentially cause contractions
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  • Caroline Mok says:

    Your soup recipes are a godsend! I can never remember how to cook Chinese soups and your website has been my main reference point.

    Thanks so much for the wonderful, workable recipes!

  • Lam says:

    How long should you blanch pork bones, pork shanks, or any type of meat? Do they require the same time or some should be longer? I have never made soup before and I hope to be a good mom in the future 🙂 thankyou for your website!! keep the work up!!

  • LadyTong says:

    Dear Lam, 5-7 minutes is sufficient in boiling water! As long as the meat is cooked and the brown foam begins to surface, it’s good enough!

  • Lisa says:

    Can I replace Fresh chestnuts with dried chestnuts? If yes, how many dried chestnuts should I replace it with.

  • LadyTong says:

    Hello Lisa, yes, you can definitely replace fresh chestnuts with dried ones instead. Very similar tastes and overtime in the boiled soup, the texture becomes the same as well. You can replace it in equal amounts. So if 10 fresh chestnuts are required, replace with 10 dried ones. Hope this helps! Lisa

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