Watercress, Dried Duck Gizzard and Carrot Soup

Why people make this soup

After the Lunar New Year — or any period of festive eating — it is easy to overdo the melon seeds, candy, roasted nuts, and fried snacks. The result in Chinese medicine terms is “excess heat”: a dry throat, mouth ulcers, or a nagging feeling of inner dryness. Watercress has long been the go-to vegetable in Cantonese kitchens for exactly this situation. Simmered slowly for two to three hours with dried duck gizzard and carrot, it transforms into a beautifully clear, naturally sweet soup that gently brings things back into balance. It’s the kind of everyday remedy that Cantonese families have kept in their kitchen playbook for generations.

Method

1. Rinse the dried duck gizzard thoroughly and soak briefly in warm water until softened.
2. Wash the watercress well; peel the carrot and cut into chunks.
3. Place the duck gizzard, ginger, carrot, and honey dates in a pot with 3 L of water.
4. Bring to a rolling boil.
5. Add the watercress, then reduce to a low simmer.
6. Simmer over low heat for about 3 hours.
7. Serve the soup and eat the solid ingredients.

Nourilo’s Tips

This is a clear, refreshing soup with a naturally sweet flavour — suitable for the whole family. For young children with a “heaty” constitution, such as swollen gums, mouth sores, or nosebleeds from eating too many fried foods, this soup is a gentle option. It is also associated with helping mild respiratory irritation and itchy skin. Long, slow simmering (at least two hours) makes the soup more balanced and less cooling overall.