Watercress Soup with Chicken & GInseng

Ingredients
(serves 2)

- 1/2 fresh chicken, chopped and skin removed (or 2 chicken drumsticks/thighs, or 200g
pork ribs)
- 200g watercress (ends trimmed and roughly chopped)
- 80g carrots, peeled & cut to pieces (I used peeled baby carrots this round)
- 15 pitted red dates
- 1 tbsp wolfberries, soaked in water till puffy
- 1300ml water
- 5 to 10 short american ginseng (aka Pao Shen, ) [optional]
- a small pinch of salt [optional]
Directions
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, carrots, red dates, previously blanched chicken and short
american ginseng in pot and bring to a boil. Reduce heat and simmer (with lid partially
closed) for about 40 minutes.
3. Five minutes before you are done simmering the soup, add the soaked wolfberries.
Season with salt and serve with white rice.