This is a clear soup that is very comforting. DH's mum used to make it for him when he was a wee boy in Malaysia. I've only tried it last year in a chinese restaurant in Perth. The silky softness of the spinach is a delight. The salted and century eggs are acquired taste. My boys don't like them. The duck eggs can be omitted, of course.
Ingredients1 bunch Spinach, leaves removed from stems and cut into approx 3 cm
1 clove garlic, chopped
1 egg, lightly beaten
1 century duck egg (optional), cut into smaller pieces
1 salted duck egg yolk (optional), cut into smaller pieces
2-3 cups chcicken stock
Salt to taste
Method1. Heat up wok with 1 tbsp of oil, saute the chopped garlic till fragrant. Add in the spinach and stir for a minute or two.
2. Add in the chicken stockand let it simmer for another 2-3 minutes.
3. Add in the cut century egg and salted egg (only the yolk), stir.
4. Add egg and pour in slowly while stirring to disintegrate. Serve with rice
Photo
TipsI use scissors to cut up the spinach.
You can get the eggs from Asian groceries.
