This dish is one of the newer offerings at restaurants in recent years. My mother-in-law’s favourite vegetable dish which also is a hot favourite with the rest of the family. We like this dish with a larger proportion of broth as it serves as both as a vegetable dish and the soup for that meal. If you are worried about the cholesterol from 3 types of eggs, perhaps you might want to add just half of the century and salted egg to the broth but adjust the saltiness according.
Definitely an easy recipe to cook. No stir frying is involved. The richness of the chicken broth is enhanced by the other ingredients. Click here for a recipe for Home-made Chicken Stock. Wolfberries ( gou qi zi ) 枸杞子 are highly valued as anti-oxidant as well as an ingredient that enhances the health of our eyes and liver. There are 2 types of Chinese Spinach or yin choi (苋菜), one has round leaves which is a more tender vegetable and the other has a darker green and elongated leaves.
A well -balanced One Dish meal if you so desire. Great for those days when all you want is something that is packed with protein but has no meat except for the chicken stock. You can easily substitute that with vegetable or fish stock. If you have had a harried day and you have run out of home-made stocks, go ahead, just drop in that chicken/fish/vegetarian cube BUT do not add any more salt into this dish.
Front Row, left to right. The rice husk and mud covering the century egg, the century egg still in the shell with the outer covering removed, the black mud covering of the salted egg, the salted egg with the black covering scrapped off, the hard boiled salted egg without shell and the brown chicken egg. Behind the row of eggs, on the extreme left are Wolfberries on a white “shell” dish. The broth in the clear square bowl is a richer one than chicken stock as I happened to have some left over basic chicken stock enhanced with Xin Hua ham.
STEP 1. Photo shows the thin fibrous film that covers the stalks of the Chinese Spinach that has to be removed. Bend the stalk in portions and it will break and show that film which has to be pulled back. The photo below shows how much fibrous film is present in one bunch of Chinese Spinach.
STEP 2. After removing the muddy coverings, peel century egg and slice. Salted egg still has to be hard boiled to cook it, cooled, peeled and then sliced.
STEP 3. Stock is on rolling boil. Add wolfberries and boil for about 1 min.
STEP 4. Add the stalks of the Chinese Spinach. Cover and boil about 2 mins.
STEP 5 Add the sliced century and salted eggs. Continue to boil.
STEP 6. Now the leaves are added. Boil to just wilt.
STEP 7. Stir Thickening Sauce and pour in a stream into saucepan. Boil to cook.
STEP 8. With heat still on high, pour in beaten egg, give it a quick stir and switch off heat. Add dash or 2 of pepper and small drizzle of sesame oil.
- 250 gm of Chinese Spinach – locals call this “Bayam” or yin choi (苋菜)
- 1 1/2 Cups Home-made chicken stock + 1/2 Cup water
- 2 Tbsp Wolfberries ( gou qi zi ) 枸杞子
- 1 century egg, cleaned and sliced
- 1 cooked salted egg, cleaned, hard boiled and sliced
- 1 egg, beaten
- 1 tsp Salt
- Dash or 2 of ground white Pepper
- a small drizzle of sesame oil
Cornflour Slurry (Thickening sauce. Must Stir just before use)
1 Tbsp cornstarch mixed with 1/3 Cup water.
1. Prepare Chinese Spinach by washing it and separating leaves from stalks. The stalks are covered with a thin fibrous film which you can remove by bending and plucking the stalk in sections. Wash and drain.
2. Remove the mud and rice husk covering of the century egg by scraping it away with a paring knife. Wash, peel and slice egg. Similarly, use a paring knife to remove the black mud covering the salted egg, then hard boil it, peel and slice it.
3. In a large saucepan, bring chicken stock to rolling boil. Add the wolfberries and cook for 1 min.
4. Add the cleaned stalks of the Chinese Spinach. Cover saucepan and boil for about 2 mins.
5. Next, add the sliced century and salted eggs. Boil for about 1 min.
6. Add the leaves of the Chinese Spinach and boil to wilt the leaves. Stir in the Thickening Sauce to mix well and pour into saucepan. Cook for another 1 to 2 mins.
7. With heat still high, pour in the beaten egg and make a quick stir. Switch off heat. Dash or 2 of ground pepper and sprinkle of sesame oil.Plate and serve.
Serve with rice. Depending on the number of people and their dietary preference at mealtime, this dish may be accompanied with other meat, seafood and even another vegetable dish! Perhaps one of the dishes listed below will meet your famiy members’ taste buds.
HINT: look into your freezer,fridge and larder to check out what ingredients are needing to be used up first.
1. Beef Rendang (spicy). Click here
2. Singapore Curry Chicken (spicy). Click here.
3. Chicken Breasts with ketchup. Click here.
1. Dry Assam Seafood. Click here
2. Stuffed Yu Tiao (Baked) Click here.
3. Fried Fish with Fermented Black Bean Sauce. Click here.
Vegetable and Tofu Dishes
1. Broccoli and Meat or Tofu Stir Fry. Click here
One Dish meals
1. Fried Yellow Noodles. Click here.
2. Chinese Fried Rice. Click here.
3. Dry Bee Tai Mak. Click here.
Seasonal fruits, yes. Perhaps you had time to make one of the desserts listed below?
1. Almond Jelly + Longans Click here.
2. Coconut Jelly with Can Lychees. Click here.
3. Sweet Potato Dessert Soup. Click here.
4. Orange Agar Agar Wedges. Click here.
5. Sago Pudding. Click here.
6. Caramel Custard. Click here.