Amaranth and Whitebait Soup

Steps

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1. 1
   Wash and drain the amaranth greens. Separate the stems from the leaves — cut the tougher stem parts into smaller pieces and the softer parts a bit larger; cut the leaves into big pieces.
   ▶ ≈0:00
2. 2
   Heat the pan, add cooking oil plus a teaspoon of sesame oil, then sauté a generous amount of minced garlic.
   ▶ ≈1:17
3. 3
   Add the tougher amaranth stems and stir-fry with the garlic until they soften.
   ▶ ≈1:34
4. 4
   Add the rinsed and drained whitebait, stirring it into the oil to combine.
   ▶ ≈1:49
5. 5
   Add the amaranth leaves and stir-fry briefly to keep them vibrant green.
   ▶ ≈2:11
6. 6
   Pour in chicken stock according to how much soup you'd like (optionally add extras like squid balls for variation).
   ▶ ≈2:23
7. 7
   Season with white pepper and rice wine, then taste the whitebait's saltiness before adjusting with salt.
   ▶ ≈3:07
8. 8
   Mix some chicken stock with cornstarch to make a slurry, then pour it in and stir quickly to thicken the soup.
   ▶ ≈3:37
9. 9
   Let the soup return to a boil to check the thickness, adjusting so it's not overly thick — ideal for a light summer soup.
   ▶ ≈3:55
10. 10
    Finish with a drizzle of sesame oil, turn off the heat, stir, and serve.
    ▶ ≈4:19