Kow Kei and egg soup

Mum make this soup very often for us believing it will improve eye sight.  I do not know if there is any scientific truth to it but then I don't really care because it is our all time favorite soup and it is so simple to make.  I like the taste of this soup and this is one of the few clear soup that pleases my Quaylo hubby's pallete.  You know Westerners prefer creamy soup or soup with lots of "chunkies" inside.

Kow Kei Soup (lycium barbarum or Chinese 

Wolfberries plant )

Ingredients

 300 gms Kow Kei (leaf only)

 1 or 2 bib garlic chopped

 ½ cup of Kei Ji (Chinese Wolfberries)

 1 egg lightly beaten

 1 tbsp vegetable oil

 Chicken stock

 A drop of sesame oil

In a wok, add vegetable oil. Add chopped garlic and fry till fragrant.  Add Kow Kei and mix well with the oil.  Add chicken stock and Chinese Wolfberries. Bring to a boil over a low heat.  When the stocks starts to boil and the Kow Kei is limp, turn off the heat before streaming in the egg.  Add a drop of sesame oil.

Another variation of making this soup is to add, 1 salted egg and 1 century eggs.  You can even add fried anchovies if you do not mind a little fishy taste.  


If you like "Pan Mien" you should try putting Kow Kei instead of other green vegetables in the soup.   OOOO it is soooo GOOOOOD!!!

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