3 Eggs Spinach

I bought a lot of 'Yuen-Choy' (Spinach) for Darrius's porridge. Sometimes the bundle can be really huge so I will take half to cook for ourselves. Normally I will just do a simple stir-fry with chopped garlic but there are times when the fancy struck, I will try to come out with something new.

Many years back, when I was still working in Singapore, I often patronise this Chinese restaurant called Crystal Jade. They have this dish '3 Eggs with Spinach' cooked using chicken broth which is really yummy. I tried to dish this out and the result was not that bad after all....

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Ingredients

• 1 bundle Yuen-choy (Spinach)


• 1tsp Chopped garlic


• 1 Chicken egg (beaten)


• 1 Century egg (cut into smaller sections)


• 1 Salted duck egg (cut into small pieces)


• 1/2 cup Chicken broth


• Salt to taste

Methods

1. Heat up wok with 1 tbsp of oil, saute the chopped garlic till fragrant. Add in the spinach (with the stems de-skined) and stir for a minute or two before covering for 2 minutes.


2. When the spinach is soften, pour in the chicken broth and let it boil on slow-medium fire for another 2-3 minutes with cover on.


3. Add in the cut century egg and salted egg (only the yolk), stir for a while till the salted egg yolk turned slightly creamy colour. Beat the chicken egg and pour in slowly while stirring to disintegrate. Served hot.

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