I hope all of you are not bored by my soup posting. Well, I browsed through my website and found that I did not cook this soup before. So I take this opportunity to cook it. It came out wonderfully and even personally not a soup lover but I do like it. It has a very unique taste from the Gai Choi (Jie Cai) with a little bitter taste from the vegetable. Give this dish to try.
1 pound Gai Choy (Jie Cai), washed, trimmed ends and cut into bite sizes, separate the stems and greens
8oz cod fillet, cut into chucks
1 inch fresh ginger, peeled and julienned
1 48oz carton “No MSG” chicken broth
1 liter water
3 tablespoons canola/vegetable/corn oil
1½ tablespoons light soy sauce
½ tablespoon fish sauce
Salt to taste
White pepper to taste
1 tablespoon cooking white wine
1 teaspoon sesame oil
A pinch of fried shallots
Heat a soup pot with water and chicken broth over medium-high heat and bring to a boil. Stir in the Gai Choi (Jie Cai) and cook until wilted. Season with salt, light soy sauce and white pepper, adjust accordingly. Add the cooked shrimp and pork wontons and cook until heat through. Heat off and serve onto each individual bowl or a large serving bowl for a big crowd. Garnish with cilantro leaves, fried shallots and a few drops of sesame oil. Serve the soup hot if possible with steamed Jasmine rice.