Watercress Soup

This is a very popular everyday soup!

Ingredients

1 bunch of watercress, washed with thicker stem and leaves separated
carcass of 2 chicken
6-8 red dates, pitted
1/2 piece dried squid (optional)
5-6 cups water
salt to taste


ps. Red dates has blood-nourishing properties and can be widely used with other ingredients to nourish the body.


Method:

1. Bring water, bones and red dates to boil before lowering heat to simmer for about 1.5 hours.

2. Add watercress stems and continue to simmer for about 30 min before adding in the leaves and cook for another 30 min.

3. When ready, add salt to taste.


Bench notes - Instead of chicken bones, other alternatives are pork bones, lean pork meat or chicken thigh (remove skin). If using pork meat/bones, scald/blanch it in boiling water for 5 min first to remove scum before using it in the soup. For the purist, you can use kampong or free-range chicken instead!


Some people may not like eating the stems of watercress - we don't mind it as its extra fibre and roughage! Besides, once you boil it long enough, everything gets to be quite soft; hence the 2 part cooking process of the vegetables.

Simple Papaya Soup

Before you start frowning at me, take it from me....it's REALLY is a good, clear and yummy soup!

Ingredients

1 small half ripe papaya, peeled and sliced

4 cloves garlic, minced

Carcass of 2 chicken

5-6 cups water

salt to taste

*optional - can add some 1-2 tbsp wolfberries Chinese herbs

ps. Wolfberry is suppose to improve eyesight, strengthen immune system, nourishes the liver and kidney, and activates blood circulation and delays aging.

Method:

1. With a little oil, fry garlic with papaya for a few minutes so that you get the flavours out.

2. Pour in water and add chicken bones.

3. Bring water to boil and then lower heat to simmer for about 2 - 2.5 hours.

4. When ready, add salt to taste.

Bench notes - Instead of chicken bones, other alternatives are pork bones, lean pork meat or chicken thigh (remove skin). If using pork meat/bones, scald/blanch it in boiling water for 5 min first to remove scum before using it in the soup. For the purist, you can use kampong or free-range chicken instead!