Sunday, 1 September 2013

Cantonese-Style Carrot, Corn, Watercress and Pork Bones Broth Soup

For those of you have chinese friends, you may have encountered this staple. It's also one of my favourite chinese dishes (can soups be described as a dish?). It is so easy to make, the hardest part is waiting for it to become rich with favour! I like buying my bones and watercress from the monthly Farmer's Market, so it's nice and fresh!

Step 1: Pre-cook the bones so that the icky red bits can be cooked and rinsed off. My Mum likes to look it all the way through. We don't want floaters messing up our clear broth. I am not as fussed.

Step 2: Wash veggies, taking extra care with any dirt still attached to the watercress. Cut up carrot (peel if you like, it depends on how lazy I am feeling) and corn cob into smaller pieces.

Step 3: Put everything in pot. You may want to start with the bones and carrots first, and then add the corn and watercress. Don't add the watercress until the water is boiled (that's what my Mum tells me!)

Step 4: Once boiled, turn heat to low and let it simmer away for at least 4 hours! This is the hardest part, but the longer it simmers, the richer the favours are!

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