Trio-eggs spinach (三色蛋)

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. ☺️