Amaranth in stock with century and salted egg

Ingredientsserves 4

Method

1. Pull the tough roots off the amaranth, split the thick stems, wash and drain. Red amaranth turns the stock pink and green keeps it clear; either is fine.
2. Heat the oil in the wok and fry the whole garlic cloves over medium heat until golden all over, then add the ginger slices.
3. Pour in the stock and water and bring to the boil.
4. Add the amaranth, stems first, turn it in the stock and cover for one minute.
5. Add the century egg and the salted yolk, season with the sugar and pepper, and simmer two minutes until the greens are tender and the stock has taken the colour of the leaf.
6. Pour in the salted egg white last and stir twice so it sets in ribbons; cook until the white is fully set. The salted egg carries the salt, so taste before adding any.
7. Turn off the heat, add a few drops of sesame oil, and serve in a deep dish with its stock.

Take care

• Contains egg (century and salted egg); sesame oil contains sesame; carton stock and chicken powder usually contain soy and wheat, so read the label. Cook the salted egg white until fully set.

The story

Amaranth is the hot-season green of the Cantonese kitchen, and the gold-and-silver egg pair (gold for the salted yolk, silver for the century egg) is how restaurants turned a quick soup into a dish; Hong Kong writers remember the pink stock of the red variety from childhood. It is a steeped dish, the greens finished in the stock rather than fried, and one of the few vegetable dishes served with its liquid.

Same technique

Blanched choy sumLettuce in oyster saucePoached chicken with ginger and spring onion

Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.