1/2 fresh chicken, chopped and skin removed (or 2 chicken drumsticks/thighs, or 200g pork ribs)- 200g watercress (ends trimmed, separate stems & leaves)- 80g carrots, peeled & cut to pieces (I used peeled baby carrots as a short cut)- 15 red dates (pitted)- 1 tbsp wolfberries- 1200ml water- 10 short american ginseng (aka ‘Pao Shen', ??) [optional]- a small pinch of salt [optional]
1. Blanch chicken in boiling water for 5 minutes (so that you are rid of the icky small bits). Set aside.
2. Place water, watercress stems, carrots, red dates and short american
ginseng in pot and bring to a boil. Add the previously blanched
chicken, reduce heat to low and simmer for about 20 minutes.
3. Add watercress leaves and wolfberries. Continue boiling for 10-15 minutes*.
4. Season with salt if needed.
* Watercress leaves are added later so that they stay crunchy. If
you prefer them soft or don’t intend to eat the watercress, you can
place it together with the other ingredients in step 2. Wolfberries are
added later so that they stay firm and will not burst.
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