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Chinese believe that watercress are good for removing heatiness. If you are taking the soup for this purpose, do not add in the sesame oil.
- Marinate chicken with salt, cornflour and rice wine, pepper and sesame oil.
- Bring chicken stock to boil in a saucepan.
- Add in the mushrooms and cook for 2 minutes.
- Add in the chicken and stir to separate the chicken slices.
- When soup starts to boil, add in the watercress and stir.
- Cook for 1-2 minutes.
- Remove and serve in a soup bowl.
easy, delicious, and satisfying! I'll definitely add this to my repertoire.
I made this soup with leftover bones and meat from a roast chicken. I use dried shitake mushrooms because the flavor is concentrated. I also added about a tablespoon of soy sauce, a thumb sized piece of peeled and crushe ginger, and i/2 cup washed raw rice at the beginning and simmered the bones and stock until the rice was done. Then I added the watercress. Since the rice thickens the soup I did not need cornflour. I also cannot find cornflour. Cornstarch is usually used as a thickener in Chinese cuisine. Thanks for a great recipe
Nice flavors - comforting, but full of variety. I sort of made this soup: I used tofu! It was still pretty good even with the tofu, but I think it would be better with the chicken in it. I also used fresh shiitake mushrooms and found that it might have been better to cook those for longer than 2 minutes at the beginning.