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Soups and Congees
2 and 1/2 quarts chicken stock
10 Chinese dates (jujubes)
12 very thin slices fresh gingerroot, peeled
1 and 3/4 pounds watercress
1 Tablespoons rice wine or dry sherry
2 Tablespoons light soy sauce
1/4 teaspoon salt, or to taste
1. Bring chicken stock to the boil, add dates and ginger root. Lower heat and simmer for twenty minutes.
2. Add the rest of the ingredients and simmer another five monutes or until the watercress is tender. Serve immediately.