Chinese Watercress Soup

• 2 bunches of Watercress
• 1 ball Chung Choi (dried salted turnip leaves)
• 16 Hung Jao (Chinese dried red dates)
• 1 Ko Pi (dried tangerine peel)
• 1 pound Lean Pork
• 11 cups Water
• 1 to 1-1/2 teaspoon Hawaiian Salt

Clean and trim 1/2 inch off the bottom of the watercress. Cut the leaves off and chop the stem in half. Wash chung choi, hung jao and ko pi. Soak ko pi for 5 minutes and scrape out the white pulp of the ko pi rind. Place in a stockpot. Add pork, watercress stems, half of tops and water. Bring to a boil. Simmer on medium heat 4 to 6 hours. Add remaining top leaves of watercress and salt during the last half-hour.

Drink soup as clear broth or serve with watercress and shredded pork. This will clean your system by the next morning. Chinese watercress soup is considered a medicine or tonic and is cooked for 4 to 6 hours rather than half hour.