苋菜当归粥 Bayam DāngGuī Porridge

红叶苋菜洗净，备用。

两杯白米，洗净。加半煲清水，武火煮滚，改文火煲。加入鸡肉或猪肉碎、当归片，再煲一小时。

后加入红叶苋菜，再煲十分钟。加盐调味。

注 : 苋菜不可久煲。长时间加热将破坏红色素，导致失色。

当归苋菜汤

苋菜，江鱼仔洗净备用。

蒜头剁碎，爆香。微炒江鱼仔，加入一大碗水或高汤。

下数片当归，小火微熬数分至出味。加苋菜，微滚。

食盐、味精调味即可。

上汤苋菜 Chinese Spinach Soup

First, saute some mince garlic. 

Add in generous portion of water, bring to boil.  Add in anchovies, and sliced American ginseng 泡参( Panax quinquifolius ).  Simmer with Chinese wolfberries 枸杞( pronounced gouqi in pinyin  ) ( Lycium barbarium ) till the American ginseng‘s flavour is out. 

Normally, Chinese angelica 当归 is used ( Angelica sinensis ), instead of American ginseng.   I had no choice but to use American ginseng because after I finish prepared all the ingredients, I realized that there are no more Chinese angelica left in the fridge.  

Remove the anchovies.  Add in a few slice of chicken breast / lean pork.

Add in Chinese spinach 苋菜 ( pronounced xiancai in pinyin ) ( Amaranthus dubius ). Bring to boil.

Add in salt to taste.