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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Rinse the watercress thoroughly and trim off any tough stems. Soak the dried duck gizzards in warm water for 30 minutes to soften.
2. 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.
3. Pit the red dates. Rinse the candied dates and apricot kernels.
4. Add the blanched pork bones, dried duck gizzards, red dates, candied dates, apricot kernels, and ginger slices into a large soup pot.
5. Pour in water. Bring the pot to a rolling boil over high heat.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours.
7. 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.
8. Season the soup with salt to taste before serving.

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