Watercress in Superior Broth

• 300g watercress

• 2 clove garlic, finely chopped

• Thumb-sized piece of ginger, thinly diced

• 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

Prep the ingredients

Thinly slice the ginger and finely chop the garlic.

Dice the chilli if using (for garnish only – we’re not adding heat, just colour).

Cut the preserved egg into wedges.

If using a raw salted duck egg, steam it for 6–7 minutes until cooked, then chop into chunks. Keep any rich yolk oil for later – it’s full of flavour!

Start the broth

Heat your wok over low heat and add a little oil.

Fry the ginger until golden and curly – this helps mellow the sharpness and balances the gamey flavour of the duck egg.

Smash in the salted duck egg chunks and stir-fry briefly to release flavour.

Add the garlic and fry just until fragrant – don’t brown it.

Build the soup

Turn the heat up to high and pour in the boiling water.

Add the preserved egg wedges and bring the broth to a vigorous boil for 3–4 minutes to release all that umami goodness.

Season

Add sugar, fish sauce (or salt), chicken bouillon powder, and a pinch of white pepper.

Taste and adjust as needed – you’re aiming for a salty, savoury, umami-packed broth.

Add the watercress

Toss in the watercress and let it boil for a minute or two until just wilted – it’ll reduce quickly.

Transfer to claypot & serve

Heat your claypot until hot. Carefully pour the soup and greens into the pot.

Garnish with diced red chilli or goji berries for colour, if using.

Cover and serve the pot at the table – it’ll keep warm for the whole meal.