How to Make Asian Chicken and Watercress Soup Asian Cooking Recipe Cuisine

East Asia Chicken and Watercress Soup

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

6 cups chicken broth (see BELOW)

2 red bell peppers, ribs and seeds removed, thinly sliced 

lengthwise, and cut crosswise into 2-inch pieces

2 tablespoons soy sauce

1 to 3 teaspoons Asian hot chili sauce

3 cups (12 ounces) diced poached chicken (recipe follows)

1 bunch watercress (6 ounces), large stems trimmed

2 scallions, trimmed, thinly sliced lengthwise, and cut crosswise into 2-inch pieces

Chicken, Poached and Broth:

5 pounds bone-in, skin-on chicken breasts (about 6)

1 medium onion, cut into 8 wedges

2 medium carrots, quartered crosswise

2 celery stalks, quartered crosswise

2 dried bay leaves

3 garlic cloves

6 sprigs flat-leaf parsley

3 sprigs thyme (or ¼ teaspoon dried)

Directions:

For broth and chicken:

Combine all ingredients in a 5-quart pot. Cover with water by 2 inches. Bring to a boil; reduce to a simmer, and cover. Cook chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the meat (avoiding bone) registers 160°F, about 15 minutes.

Transfer chicken to a rimmed baking sheet and arrange in a single layer. When chicken is cool enough to handle, remove and discard skin and bones. Chop or shred meat, as desired.

With a slotted spoon, remove and discard vegetables and herbs. Strain broth through a fine sieve lined with a damp paper towel into a large bowl. If broth is more than 8 cups (2 quarts), return to pot and reduce over medium-high heat until you have just 8 cups. 

(Once cooled, broth can be refrigerated in an airtight container up to 2 days, or frozen up to 3 months; thaw overnight in the refrigerator before using.) *MAKES 8 CUPS CHOPPED CHICKEN AND 8 CUPS BROTH

For soup:

In a 3-quart saucepan, bring broth, bell peppers, soy sauce, and chili sauce (to taste) to a simmer; cook until peppers are crisp-tender, stirring occasionally, about 6 minutes.

Add chicken and watercress; cook 1 minute. Ladle into bowls, and top with scallions.


Note: Only 179 calories per serving.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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