Tonic Soup

Soup with watercress, northern and southern Chinese almonds, preserve-salted duck gizzard and pork bone - cools and moistens your body while clears out the heat evil

16 July 2012
Serving size:

4 people

Cooking time:


Degree of difficulty:


Many benefits from eating watercress have been claimed which include its medicinal properties of being a diuretic, eliminating heat evil from the body and facilitating bowel movement due to its tough fibre. In winter, as watercress comes into season, it is a good idea to make some tonic soup with watercress and preserve-salted duck gizzard which is good for preventing sore throat.


600 gm watercress,

30 gm preserve-salted duck gizzards,

15 gm northern and southern Chinese almonds (pre-soaked),

20 gm honey dates (rinsed),

1 small piece dried tangerine peel (pre-soaked),

1/8 Siraitia grosvenorii fruit (羅漢果) rinsed,

200 gm pork (chopped into chunks),

200 gm pork bones (chopped into chunks),

40 gm hyacinth bean (Semen Lablab Album扁豆),

1 slice raw ginger,

4 litre water, and

add coarse salt to taste.


1. Rinse the watercress and cut in half;

2. Slightly scald the pork and pork bones in boiling water for 5 minutes and set aside.

3. Rinse and then soak the duck gizzards in water (totally immersed in water) until they soften before cut into slices. Remove the seed cavity from the tangerine peel.

4. Bring water to a boil in a clay pot before adding all ingredients except salt.

5. Bring back to the boil over high heat before turn the heat to medium to cook for 2 hours. Scoop up the oil, add salt to taste and turn off the stove.


As preserve-salted duck gizzards contain salt, don’t add too much salt while seasoning.



This is a translation of a Chinese article based on information provided by a registered Chinese Medicine Practitioner in Hong Kong. The food remedy information is for reference only; if you have any doubt, please consult a registered Chinese Medicine Practitioner.

Source: Translate from Apple Daily