Trio Eggs Spinach in Superior Stock
Whenever we get to eat out at a Chinese restaurant or tze char store, I will always order this particular dish as part of our multi-dish meal. My favourite part of this dish is the ultra flavourful broth. And because it is pretty soupy, I can use it to moisten my girls' rice and flavour
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g - 300g Chinese sharp or round spinach
- 1 century egg (sliced into wedges)
- 1 salted egg (cooked and sliced into wedges)
- 1 large egg (beaten)
- 2-3 tsp wolf berries
- 2 cups ikan billis stock or chicken stock
- 3 cloves garlic (peeled & lightly smashed)
- 1 tsp sugar
- 1/2 tsp sesame oil
- salt and white pepper to taste
Instructions
- 1
Peel off fibrous layer of the stems, separate leaves from stems.
- 2
Then cut stems into 1-1/2 inch length.
- 3
In a wok, bring stock to boil.
- 4
Add in wolf berries, and garlic. Cover and allow to boil for 1 minute.
- 5
Then add in stems into boiling stock.
- 6
Season with sugar, salt, and white pepper. Cover and allow to cook for 1 minute.
- 7
Add in century egg and salted egg, then cover and cook for 2 minutes.
- 8
Then add in leaves, and cover to cook until wilted, about 2 minutes.
- 9
Next, stir in beaten egg and allow it to set.
- 10
Remove from heat, and drizzle in 1/2 tsp sesame oil.
- 11
Serve immediately.