{"id":2216,"date":"2016-09-14T22:28:15","date_gmt":"2016-09-14T14:28:15","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2216"},"modified":"2019-08-30T14:59:24","modified_gmt":"2019-08-30T06:59:24","slug":"watercress-pork-rib-soup-recipe","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/watercress-pork-rib-soup-recipe\/","title":{"rendered":"Chinese Watercress and Honey Date Soup (\u897f\u6d0b\u83dc\u6c64) Recipe"},"content":{"rendered":"

\"watercress<\/span><\/h1>\n

STORY BEHIND THE RECIPE<\/span><\/h1>\n

My mother used to boil\u00a0Chinese watercress soup when the season of flu and cough was most prevalent. Though\u00a0we were too young to understand its nutritional value, we were very satisfied to have a bowl of soup accompanied by\u00a0a bowl of rice\u00a0and some cut red chilli with light soya sauce as a dip for the pork.<\/p>\n

TRICK OF THE TRADE<\/span><\/h1>\n

Watercress originated from the West. It is used as natural medicine to cure headache, eczema, cough and flu. This is because watercress has cooling properties and helps to dissolve phlegm and is good for cough. It helps to lubricate the lungs and skin and detoxify the kidneys.<\/p>\n

The longer you boil the soup, the more its cooling properties will increase,\u00a0making it more of a tonic and nutritional soup. In those days, watercress was sold with very long stems and the roots along the stems were very long. Now they come properly trimmed.<\/p>\n

 <\/p>\n

WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
    \n
  • It’s a good soup to drink if you’re down with flu!<\/strong> Watercress is a good ingredient that will help you fight the virus.<\/li>\n
  • It’s also easy an fuss free to prepare.<\/strong>\u00a0Like lots of soups, it’s a ‘throw everything in and boil for a long time’ preparation.<\/li>\n<\/ul>\n

     <\/p>\n

    HOW TO MAKE CHINESE WATERCRESS SOUP?<\/span><\/h1>\n

    Wash the pork and chicken bones, and chicken feet.\"Watercress_Pork_Rib_Soup_Recipe\"<\/p>\n

    Blanch the pork bones in a small pot of boiling water for 10 mins. Then add the chicken bones and feet to blanch for another 3 mins. Discard the water and rinse the bones thoroughly, using a knife to scrap off remaining blood clots.\"Watercress_Pork_Rib_Soup_Recipe\"Separate the watercress leaves from the stalks\"Watercress_Pork_Rib_Soup_Recipe\"Discard leaves with black spots. Remove the tiny roots from the stalks if any. Wash in a basin with a tsp of salt to get rid of any mud, then rinse thoroughly.<\/p>\n\n\t\t