Watercress in Superior Broth | Nourishing Superior Broth Soup

Discover a comforting, nourishing classic Cantonese recipe: Watercress in Superior Broth! Join Lance, as he takes you outdoors and walks you through the step-by-step process to create this flavourful soup. Using fresh aromatics, preserved and salted duck eggs, and a rich broth, this soup is a perfect balance of umami, saltiness, and natural sweetness from watercress.

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Ingredients:
300g watercress
2 clove garlic, finely chopped
Thumb-sized piece of ginger, thinly sliced
1 salted duck egg, steamed and cut into chunks
1 preserved egg (century egg), cut into wedges
1 red chilli, deseeded and finely diced (optional, for garnish)
1 tbsp cooking oil
1 tsp sugar
1 tsp fish sauce (or a pinch of salt)
½ tsp chicken bouillon powder
White pepper to taste
500ml boiling water

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Video Title -

Chapters
00:00 - Introduction to Classic Cantonese Watercress Soup
00:37 - Preparing Aromatics: Ginger & Garlic
01:24 - Ingredients Overview: Preserved & Salted Duck Eggs
02:33 - Starting the Broth: Frying Ginger in Wok
04:44 - Seasoning the Broth with Sugar, Fish Sauce & Pepper
05:02 - Tasting & Adjusting Seasoning
06:01 - Transferring Soup to Clay Pot for Serving
06:29 - Garnishing & Final Preparation