Watercress in Superior Broth (Xàng Tāng Xī Yáng Cài)

1 large bunch watercress (about 250–300g)
1 salted cooked duck egg
2 preserved duck eggs (century eggs), cut into wedges
20g fresh ginger, thinly sliced
3 garlic cloves, roughly chopped
1 litre boiling water

Seasoning

1 teaspoon caster sugar
1 tablespoon fish sauce (or light soy sauce)
1 teaspoon chicken bouillon powder (optional)
½ teaspoon ground white pepper

To Garnish

1 red chilli, deseeded and finely diced (optional)
Goji berries (optional)

PREPARATION

1. Thinly slice the ginger and roughly chop the garlic. Deseed and finely dice the chilli if using. Cut the preserved duck eggs into wedges. Peel the salted duck egg, keeping the rich yolk intact. Heat a wok over a medium heat, add a little vegetable oil, then fry the ginger until lightly golden and beginning to curl. Add the salted duck egg and mash it into the oil, cooking until it bubbles vigorously and begins to emulsify.

COOKING

1. Add the chopped garlic and fry briefly until fragrant, without allowing it to brown.
2. Increase the heat to high and carefully pour in the boiling water.
3. Add the preserved duck eggs and bring the broth to a vigorous boil.
4. Boil for 3–4 minutes to extract the flavour from both types of duck egg.
5. Season with the sugar, fish sauce, chicken bouillon powder (if using) and white pepper.
6. Taste and adjust the seasoning if necessary.
7. Add the watercress and cook just until wilted.
8. If using a clay pot, heat it separately, then carefully pour in the soup.
9. Cover for a minute to retain the heat.
10. Garnish with the diced red chilli or goji berries.
11. Serve immediately while piping hot.

School of Wok Tips

• Frying the salted duck egg until it foams creates an emulsified broth with a naturally rich golden colour.
• Ginger is essential for balancing the strong, savoury flavour of the salted duck egg.
• Always add boiling water rather than cold water to help the broth emulsify quickly.
• Watercress cooks in seconds—add it right at the end to preserve its freshness and natural sweetness.

FAQs

What makes this a "superior broth"?
The broth gains its depth from the combination of salted duck egg and preserved duck egg, creating a rich, naturally savoury stock without long simmering.

Can I use spinach instead of watercress?
Yes. Baby spinach or pea shoots work well, although watercress provides the distinctive peppery flavour that makes this classic Cantonese dish unique.

Why serve it in a clay pot?
A clay pot retains heat exceptionally well, keeping the soup hot throughout the meal and making it ideal for serving as part of a traditional Cantonese banquet.