Superior Soup Yin Choy

One of my Hubby's favourite vegetable is the leafy 'yin choy' or Chinese spinach (I've just looked it up on wiki and it's called Amaranth Green). The rich vegetable mineral taste is absolutely addictive when stirfried or boiled in soup.

You will find this dish quite common in Chinese restaurants as it is not only delicious but good for your health with the combination of 'dang kuei' (angelica sinesis) and 'kei chi' (wolfberry). The richness of anchovy/ chicken broth combined with Chinese herbs gives you that appetizing golden hue you see.

Superior Soup Yin Choy Recipe

A bunch of Yin Choy (wash thoroughly as yin choy tends to hold more sand particles)
1/2 a bowl of anchovies (soaked in water)
1 cup of chicken broth/soup
2 slices of ginger
1 clove of garlic (lightly bruised)
1 tbsp of kei chi
10 gm dang kuei
Deep fried baby silver fish (Ngan Yu Chai)
1/2 cup water

Method:

1. Firstly, heat up a non-stick pan and fry (without oil) the anchovies that have been soaked until you can smell the fragrance. Remove aside.
2. Heat up wok. Add ginger & garlic and fry for a few seconds before adding the chicken broth & early fried anchovies. Bring to boil and add the kei chi & dang kuei. Turn down the heat to allow soup to simmer for 10 min or until you smell and taste the herbal fragrance. Add water if necessary.
3. Bring the soup to a boil again and add in the yin choy. Boil for 2 min before dishing into a soup bowl.
4. Place deep fried baby silver fish on top of the yin choy.

Note:
Some restaurant like to serve this dish with century egg. You do not need to boil the egg with the soup. Just clean and cut the egg into small sections and place them into the soup when serving.