Century Egg and Amaranth Soup

also called 皮蛋莧菜湯 · pei daan jin coi tong · pei dan yin choi tong · century egg and amaranth soup · preserved egg and Chinese spinach soup · 滾湯 · gwan tong

The table

Ten minutes and it comes out bright pink: the amaranth bleeds its colour into the broth.
5 cloves(smashed, left whole)garlicfry the garlic in oil, 2 minboil 5 min with the century eggsstir the amaranth in, 3 minseason at the end
1 Tbs(15 mL)vegetable oil
5 cups(1.2 L)water
2(pei daan; shelled and quartered — they half-dissolve into the broth)century eggs
1 lb(450 g; jin coi, leaves and tender stems)amaranth
1 tspkosher salt
1/4 tspwhite pepper
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

Before anything else

2fry the garlic in oil, 2 min

3boil 5 min with the century eggs

goes in with what step 2 made

4stir the amaranth in, 3 min

goes in with what step 3 made

5season at the end

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 10 min1 of 4 steps gives no time
Needs you
about 5 min
If you get it wrong
Narrow — the amaranth gives its colour up in about three minutes, and the pot is grey-green by ten
What you'll wash
One thing — the soup pot

  1. fry the garlic in oil, 2 min

    2 minneeds youfrom the start

  2. boil 5 min with the century eggs

    5 minwalk away2 min in

  3. stir the amaranth in, 3 min

    3 minneeds you7 min in

  4. season at the end

    not timed10 min in

You'll need soup pot

See how it is written
>> title: Century Egg and Amaranth Soup
>> category: Soups
>> tags: century egg, amaranth, garlic, cantonese, quick soup, weeknight, stovetop
>> counters: One Pot
>> aka: 皮蛋莧菜湯, pei daan jin coi tong, pei dan yin choi tong, century egg and amaranth soup, preserved egg and Chinese spinach soup, 滾湯, gwan tong
>> servings: 4
>> time: 20 min
>> slack: narrow — the amaranth gives its colour up in about three minutes, and the pot is grey-green by ten
>> washing-up: the soup pot

>> step: Ten minutes and it comes out bright pink: the amaranth bleeds its colour into the broth.
Ten minutes, and it comes out bright pink.

>> step: fry the garlic in oil, 2 min
Fry @garlic{5%cloves}(smashed, left whole) in @vegetable oil{1%Tbs}(15 mL) in a #soup pot{} ~fry{2%min}, until it is pale gold and no further — garlic that browns turns the whole bowl bitter.

>> step: boil 5 min with the century eggs
Boil @&(~1)fried garlic{} with @water{5%cups}(1.2 L) and @century eggs{2}(pei daan; shelled and quartered — they half-dissolve into the broth) ~boil{5%min}.

>> step: stir the amaranth in, 3 min
Stir @amaranth{1%lb}(450 g; jin coi, leaves and tender stems) into @&(~1)soup{} and ~stir{3%min}, until it has wilted right down and the broth has turned pink.

>> step: season at the end
Season @&(~1)soup{} with @kosher salt{1%tsp} and @white pepper{1/4%tsp}.