Amaranth Soup with Anchovies and Century Egg
A savory soup with amaranth also called Xiang Tang Yen Cai in Chinese restaurants, a refeshing soup for rice.
- Amaranth or Chinese Spinach
- 8 cloves garlic
- 50 g anchovies
- 2 century egg (boiled)
- 1 tsp salt
- 1 tsp chicken stock (optional)
- 1 litre water
Fry garlic with peanut oil till golden brown and set aside. Fry achovies until fragrant with low heat.
In the same wok with fried achovies, add water to boil. Switch to low heat and add salt or stock powder, amaranth, century egg and garlic and simmer for 10 minutes and serve.
Some recipe add wolfberries as optional to bring out some sweetness in the soup.
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