Watercress and Fish Ball Soup
People say watercress soup is good for this and that. Some say can even prevent cancer. All I know is when it is boiled as a soup, it tastes great. It is one of my go-to soups whenever I eat out at the food court.
I cooked the watercress by boiling it in the water as opposed to boiling the water then putting it in. I like the taste of the soup to be stronger. Instead of using pork ribs like I always do, I am opting to use chicken bones instead for a lighter flavour.
Add a few red dates to balance the sweetness against the bitter peppery taste and finish it off with non-spicy fish balls. Fish balls and watercress are unlikely travel buddies that have become great friends.
I also added a handful of mini-scallops (dried) to strengthen the flavour and a pinch of sea salt. The soup is sure to taste delicious by tonight. I am boiling the ingredients in water for about 10 minutes at high heat and then allowing it to cook further in the thermal cooker for about 12 hours.
One bunch of Watercress (I always buy them fresh from the wet market)
A handful of mini-scallops (dried)
Chicken Bones for boiling the stock
A pinch of Sea Salt
A few Red Dates
A packet of non-spicy fresh Fish Balls
1. Boil a kettle of hot water. While it is boiling. Place the chicken bones or carcass into the thermal cooker. Soak the watercress and remove dirt and debris.
2. Pour the hot water into the pot and boil the chicken bones. Add the mini-scallops and a pinch of salt. Then add the rinsed watercress and red dates. Boil at high heat for about 10 minutes with lid on.
3. Once the flavour of the watercress soup starts to emit from the lid, you know the soup is about ready. Add the fish balls and place the entire pot into the thermal cooker.
4. Come back 12 hours later and boil the soup again for dinner. East recipe.