Suan Rong Kong Xin Cai (Garlic Water Spinach)
It can never be made by domestic firepower! Sauté in seconds with a professional Chinese hotpot
Description
The ultimate green vegetable stir-fry. Hollow-stemmed 'Water Spinach' (Kong Xin Cai) violently flash-fried in mere seconds with massive minced garlic and chicken bouillon using the absolute maximum heat of a professional wok.
Restaurants serving Suan Rong Kong Xin Cai (Garlic Water Spinach)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water spinach(Kong Xin Cai)
- Garlic(massive amounts)
- Ji Jing(Chicken bouillon)
- Salt
- Oil(Lard)
Instructions
- [Authentic Recipe]
- Wash fresh water spinach, trim hard stems, and tear into bite-sized pieces by hand (absorbs flavor better than knife cuts).
- Mince a massive amount of garlic.
- A race against time: Heat a wok to the absolute limit until smoking. Add generous oil (mixing in lard adds depth).
- Drop garlic in, and the exact millisecond it blooms (do not burn), violently dump in the spinach.
- Toss aggressively, showering it with salt, a pinch of sugar, and the umami core: 'Ji Jing' (Chinese chicken bouillon).
- Right before the greens bleed water, as soon as the leaves wilt into a vivid bright green (about 30-
- seconds total), plate instantly.
Learn more Spice, substitutes, tips
Key spices
Massive raw garlic、Ji Jing (chicken bouillon) umami
Substitutes at Japanese supermarkets
(No sub needed - available in summer)
Pairing
Mapo Tofu / As a side for all meat dishes
Trivia
[Trivia] Seems simple, but it is considered the ultimate test of a Chinese chef's wok skill. Weak heat turns it black and soggy; overcooking kills the crunch.
Eating tips & etiquette
[Unique Eating] The 'hollow' stems trap the garlic-infused oil and broth perfectly inside. Every crunchy bite releases a juicy burst of umami in your mouth.
Allergen
Chicken (depends on chicken essence)