Ingredients:
- 2 packets of baby spinach (苋菜) , remove the fibrous layer from the stalk, wash and set aside.
- 1 cup chicken stock (homemade or store bought is fine.
- 2 cloves garlic (thinly sliced)
- 2 slices of ginger
- 1 century eggs (cleared and cut into small pieces. Can add one more if you like)
- 1 salted duck eggs (hard boiled and cut into smaller pieces)
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp sugar
- A dash of sesame oil and hua tiao wine (optional)
Instructions:
- Boil a pot of water with some salt and oil. Blanched the spinach quickly, meaning add spinach into boiling water, give it a stir, remove and set aside. In this way, spinach will not be overcook.
- Add a bit of oil in wok. Add sliced garlic and ginger and sauté for half a minute.
- Add chicken stock to a wok/ pan and bring to boil.
- Add sugar, century eggs and salted duck eggs. Give it a stir and bring to boil for 1 min.
- Add blanched spinach, mix well
- Add a little salt if require and adjust taste accordingly.
- Add beaten egg. Put a little sesame oil and hua diao wine (optional l)
- Off heat and serve hot. ☺️
