Chinese Spinach Soup (上汤菠菜)
  • 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
  1. Heat oil, lightly fry dry anchovies till crispy (about 3 minutes) and set aside.
  2. 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.
  3. Add water, bring to a quick boil and simmer for about a minute.
  4. Serve immediately and top with the fried dry anchovies
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.
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