Classic Triple Egg Spinach
35min
Easy
The classic triple egg spinach is a go-to crowd favourite at Chinese restaurants and Tze Char places. Easy to prepare and cook, great with rice. For a soupier version, omit the cornstarch and add more chicken stock and boil the mixture for longer after the salted egg and century egg is added it, before proceeding on to add the egg mixture.
Servings
1
2
3
4
Ingredients
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1 salted egg
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1 century egg
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1 regular egg
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1.2 litres of water
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2 Tbs cooking oil
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440g round spinach, leaves and stems separated
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2 garlic cloves, chopped
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120ml chicken stock
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1 Tbs of wolfberries, rinsed (optional)
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1 tsp of cornflour mixed with 1 tsp water (optional)
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1 tsp Chinese cooking wine (optional)
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2 pinches of salt
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Dash of white pepper
*Underlined ingredients are not provided for purchase
Steps
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Boil the salted egg for 8 minutes. Set aside to cool. Peel and separate the egg yolk from the white. Coarsely chop salted egg white. Lightly mash salted egg yolk with a fork. Set aside.
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Peel and slice the century egg.
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Beat the regular egg. Set aside.
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Pour the water into a pot and bring to a boil.
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Add half of cooking oil and a pinch of salt to the water.
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Blanch the spinach stems for 2 minutes, followed by the leaves for 1½ minutes.
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Drain and place blanched spinach in deep serving dish.
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In a deep pan or wok, heat the remaining half of the cooking oil.
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Fry the chopped garlic until fragrant. Lower the heat. Add the salted egg yolk.
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Add the chicken stock and bring to a boil.
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Add the salted egg white and century egg.
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Add the wolfberries. (Optional, for added sweetness)
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Stir in the beaten egg.
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Stir in the cornflour mixture. (Optional, adjust for thickness)
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Add the Chinese cooking wine. Bring to a simmering boil. (optional, for taste)
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Season with a pinch of salt and add a dash of white pepper.
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Serve immediately.