Amaranth Yellow Croaker Thick Soup

Name: Amaranth Yellow Croaker Thick Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 100 g amaranth (remove old stems and yellow leaves, wash and drain excess water); 150 g yellow croaker meat (remove skin and bones, cut into small cubes, marinate with cooking wine for a short time); 20 g cooked diced ham; 50 g rendered chicken fat (for stir-frying); 3 g fine salt; 5 g cooking wine (for marinating fish cubes); 4 g white sugar; 2 g ground white pepper; 25 g water starch slurry (for thickening); 600 ml chicken stock (for cooking); 10 g sesame oil (added before serving); 10 g green onion (peeled, washed, chopped into fine pieces); 5 g ginger (peeled, washed, chopped into fine pieces); 5 g chili oil (added before serving)

A Korean-style thick soup made with amaranth and yellow croaker fish meat—vivid in color, fresh in flavor, and tender and silky with a delicate fragrance.

25 min

Easy

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Ingredients

amaranth (remove old stems and yellow leaves, wash and drain excess water) 100 g

yellow croaker meat (remove skin and bones, cut into small cubes, marinate with cooking wine for a short time) 150 g

cooked diced ham 20 g

rendered chicken fat (for stir-frying) 50 g

fine salt 3 g

cooking wine (for marinating fish cubes) 5 g

white sugar 4 g

ground white pepper 2 g

water starch slurry (for thickening) 25 g

chicken stock (for cooking) 600 ml

sesame oil (added before serving) 10 g

green onion (peeled, washed, chopped into fine pieces) 10 g

ginger (peeled, washed, chopped into fine pieces) 5 g

chili oil (added before serving) 5 g

Instructions

Preparation

Pick off old stems and yellow leaves from the amaranth, wash it, and drain excess water. Remove skin and bones from the yellow croaker, cut into small cubes, place in a bowl, add cooking wine, stir well to combine, and marinate for a short time. Peel and wash green onions and ginger, then chop both into fine pieces.

Stir-fry amaranth

Heat a wok over high heat, add the rendered chicken fat and melt it. When the oil reaches medium heat, add chopped green onion and ginger, stir-fry until fragrant. Add the amaranth and stir-fry briefly, then remove from the wok.

Stir-fry fish cubes

Use the same method to stir-fry the yellow croaker cubes, then remove from the wok.

Make the thick soup

Heat a clean wok, add chicken stock, fine salt, and white sugar, and bring to a boil. Add fish cubes and diced ham, wait for the mixture to boil again, then skim off any foam. Add the water starch slurry to thicken, then immediately add the amaranth. Sprinkle with sesame oil, chili oil, and ground white pepper, then transfer to a serving bowl and serve.