Step 1

Quarter the siu choy, then remove the core that holds each leaf together.

Step 2

Gently separate each leaf into a colander.Optional: You can halve them along their length so that it cooks faster. It also helps with fitting into smaller pots.

Step 3

Soak the leaves in cold salted water for a few minutes, rinse them clean and repeat another 3 times to remove any impurities.

Step 4

When clean, let it drip dry in a colander.

Step 5

Peel and cut the carrots into slices roughly 1/2cm (0.2") thick. We like to cut ours at a diagonal, but this is completely optional.

Step 6

Bring the stock to a boil and add the carrots, siu choy, salt and chicken bouillon powder in. Let it simmer on low-medium heat for 20 minutes or until soft.

Step 7

Serve hot as is!