Watercress and Dried Duck Gizzard Soup西洋菜陳腎湯
A classic Cantonese nourishing soup, known for its detoxifying properties and ability to soothe coughs. The watercress adds a slightly bitter, refreshing taste, balanced by the savory depth of pork bones and the unique umami of dried duck gizzards and sweet dates. It's a comforting and healthy family favorite.
01Ingredients
- 600g fresh watercress
- 500g pork soup bones (e.g., spine or neck bones)
- 2 pieces dried duck gizzards (陳腎)
- 8 pieces red dates (紅棗), pitted
- 2 pieces candied dates (蜜棗)
- 30g apricot kernels (南北杏)
- 3 slices ginger
- 3 liters water
- 1 teaspoon salt, or to taste
Nutrition (per serving)95kcal
- Protein12.5g
- Carbs8.2g
- Fat2.1g
Fiber 1.8 gSodium 680 mg
02Steps
- Rinse the watercress thoroughly and trim off any tough stems. Soak the dried duck gizzards in warm water for 30 minutes to soften.
- Blanch the pork bones and softened dried duck gizzards in boiling water for 5-10 minutes to remove impurities. Skim off any scum. Drain and rinse under cold water.
- Pit the red dates. Rinse the candied dates and apricot kernels.
- Add the blanched pork bones, dried duck gizzards, red dates, candied dates, apricot kernels, and ginger slices into a large soup pot.
- Pour in water. Bring the pot to a rolling boil over high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours.
- Add the watercress to the pot. Increase heat to bring it back to a gentle boil, then reduce heat and simmer for another 30 minutes, or until the watercress is tender.
- Season the soup with salt to taste before serving.
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