Watercress Sparerib by Colleen Teo


350 gm watercress (xi yang cai)
3 litres (12 cups) water
4 dried figs (wu hua guo), halved and rinsed
2 tablepsoons sweet apricot seed (bei xingren), rinsed
2 tablepsoons bitter apricot seed (nan xingren), rinsed
500 gm spareribs, rinsed and scalded with boiling water
5 slices fresh ginger root
1 teaspoon salt, or to taste


1. Rinse the watercress well. Soak in lightly salted water for 1 hour, then rinse again in a couple of changes of water and drain.

2. Bring the water to a boil in a stockpot. Add all the ingredients, except the watercress and salt, and cook over high heat for 20 minutes. Reduce the heat to low and simmer uncovered for 1 hour. Add the watercress and continue to simmer for 1 more hour. Season with the salt and remove from the heat. Serve hot in individual serving bowls.