Description
This spinach soup is quite common in Chinese food stalls or restaurants, and it’s super delicious. Try out the recipe below and see for yourself.
Ingredients
Scale
- 250g Chinese Spinach – ends trimmed, separate stems and leaves
- 1 tablespoon Dry Anchovies – rinsed and pat dry
- 3 tablespoon Vegetable Oil
- 2 cloves Garlic – peeled & sliced thinly
- 10g of Chicken Fillet – sliced thinly (optional)
- 200ml Water
- Salt to taste
Instructions
- Heat oil, lightly fry dry anchovies till crispy (about 3 minutes) and set aside.
- Using remaining oil in wok, add garlic slices and chicken fillet, stir fry till garlic is slightly browned. Add spinach stems and stir fry about a minute or so. Then add spinach leaves and stir fry till all the leaves are wilted.
- Add water, bring to a quick boil and simmer for about a minute.
- Serve immediately and top with the fried dry anchovies.
Notes
Recipe variations/additional ingredients: – ½ to 1 century egg, yolk portion cut to smaller pieces – If you do not like century eggs, you can substitute with wolfberries instead. Soak 1 tsp of wolfberries in water till they are puffy. – You can add all types of ingredients to jazz up the dish – dried shrimp, dried scallops or mushrooms.
- Prep Time: 5 mins
- Cook Time: 10 mins