Poached Spinach in Chicken Broth is probably one of the top sellers in most Cantonese restaurants. I clearly remembered how I got hold of this recipe: with a pen in hand and my mobile phone on the other, calling up my Cantonese restaurant chef on a Sunday, asking him for specific instructions. It was a pretty amusing moment, as he was panicking from receiving a call from me on a non-working day. Sorry Chef! The original recipe requires the salted egg white to be stirred into the soup but I prefer to cook and chopped it up instead. Some will prefer to include a beaten egg at the end of the cooking process but that is according to your preference.
Ingredients:
1 packet spinach, rinsed, drained and cut into 3 inches long
3 cloves garlic, sliced thinly (my chef uses whole garlic instead)
1 salted egg, boiled and diced
1 century egg, diced
1 egg, beaten (optional)
1 tablespoon cooking oil
1/2 cup chicken stock or water with 1/2 bouillion cube
1 tablespoon chinese wine, preferably hua diao
Method:
Heat a wok or pot with 1 tablespoon of cooking oil. Add in the sliced garlic and fry until golden brown.
Pour in the chicken stock and bring to boil.
Add in the spinach, diced century egg and salted egg and cook for another minute.
Add in the beaten egg, if desired and stir continously.
Switch off the heat and add in 1 tablespoon of chinese wine.
