Spinach in Chicken Broth and Salted Egg (上汤苋菜)

A popular dish in chinese restaurants and sze char stalls.

This typical dish at restaurants will have 3 types of eggs in it; salted egg, century egg and normal egg.

For health reasons,  I use only salted egg for my recipe. If you prefer otherwise, you can tweet this recipe to your preferences of eggs or even no eggs.

The main soul of this dish is chicken broth. You can buy pre-packed chicken broth from supermarkets (look out for those without preservatives) or make your own chicken broth.

I add in wolfberries last because overcooking the wolfberries will turn it sourish instead of the sweetness from it.


Recipe ( Prep 10 mins, Cooking time 6 mins)
( Serves 3-4 )

Ingredients:

• 220g round leaf spinach (washed and cut, set aside)
• 4 cloves garlic (lightly smashed flat)
• 10g wolfberries (soaked and set aside)
• A handful white baits (fried and set aside)
• 1 salted egg (cooked and diced,  set aside)
• 250g chicken broth

Steps:

1) Add 1 tbsp of cooking oil to a heated pan, wait until the oil starts to smoke.

2) Toss in garlic and fry until slightly brown on both side.Then add in spinach and stir fry over high heat.

3) Stir fry spinach until wither and add in chicken broth. Cover the pan with a lid and simmer over medium heat until the spinach is soften.

4) Add in diced salted egg and briefly toss the pan to  incorporate the eggs into the broth. The salted egg will add savoury to the dish and no other seasoning is required.

5) Turn off heat and add in softened wolfberries.

6) To serve, sprinkle crispy white baits on the spinach.