Amaranth Greens / Chinese Spinach (Xian Cai)
スープが真っ赤に染まる！？鉄分たっぷりの「中国のほうれん草」
Description
Amaranth (leafy variety). While famous in JP as a grain, China consumes its 'leaves' massively. Especially popular is 'Hong Xian Cai' with a vivid red-purple center; cooking it dyes the broth a ruby color. Less astringent than spinach, very rich in iron and calcium.
Classification: Everyone, Ingredient, Vegetable, Amaranth, Chinese Spinach, Red Soup, Rich in Iron, Summer Vegetable
Shops selling Amaranth Greens / Chinese Spinach (Xian Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Amaranthus tricolor(Amaranth)
Instructions
- [Typical Uses]
- [Shang Tang Xian Cai]: Simmer Xian Cai in chicken broth with minced Pidan and salted egg (Cantonese staple; soup dyes purple and looks luxurious).
- [Garlic Amaranth]: Fry with massive garlic.
- Blanch as an Ohitashi-style cold dish.
Learn more Substitutes, pairings, tips
Key spices
Spinach-like honest taste、but with a sweeter、earthier strength. Heating makes it syrupy and soft
Substitutes at Japanese supermarkets
Can substitute with Spinach, but broth won't turn red and texture differs
Pairing
Century Egg (Pidan) / Salted Duck Egg (Xian Ya Dan) / Garlic
Trivia
The cooking tip is 'eat the red stem bases too'. Stems pack more sweetness than leaves. Souping it with Pidan combines Pidan's richness and the amaranth's sweetness into a supreme dish.
Eating tips & etiquette
In China, it's said 'June Amaranth is as nutritious as eggs', an essential summer nutrient source. Kids enjoy pouring the red soup over rice.
Allergen
None