Herbal Watercress Soup

We often cook Watercress Soup at least once every two weeks. Sometime I will boil it with pork ribs and red dates but if the weather is hot and humid then I will add in some extra herbs to cool down the body as well as nourishing the lungs. For us we prefer to cook watercress with chicken instead of pork as we find it taste better in a way.


Ingredients:
1 Bunch Of Watercress (西洋菜)
2 Chicken Drumsticks
4 Red Dates (红枣)
5-6 Dried Long Gan (龙眼干)
1 Teaspoon JiZi (杞子)
3 Dried Figs (无花果)
1/2 Tablespoon Sweet & Bitter Almond (南北杏)

Method:
1. Trim the stalk and soak the watercress leaves in water for 5 minutes by changing two or three times of the water to remove any dirt and soil in it.
2. Rinse the stalk portion thoroughly then set aside for later used.
3. Trim the excess fat off the chicken, rinse and blanch with hot oil and set aside. 
4. Bring a pot of water to boil, add in chicken, watercress stalk (excluding the leaves) and rest of the ingredients and bring to boil.
5. When mixture comes to boil, lower the heat and simmer for 20 minutes before adding in the leaves portion and continue to simmer for another 10 minutes.
6. Remove from heat and season to taste and serve.