Trio Eggs Spinach in Superior Stock – 上汤苋菜

Love eggs and veges? We have just the thing for you! Trio Eggs Spinach, a real popular dish especially with folks who love flavourful soups, is a simple, fast and healthy (hearty too!) dish.

Combining not two, but THREE types of eggs with the chicken stock for that umami taste, you have a dish with bombastic flavors. The spinach acts as the base to bring all these flavors together as one, which can be short of nothing but fantastic! It’s colorful, likeable, and not much a wonder why it’s one of the popular dishes on zichar menus all around. We’re confident you’ll like it too.

The best part is that it’s super simple too, so try it out at home and let us know what you think!

P.S. An alternative substitute is to replace to the chicken stock with anchovies stock.

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  • Servings: 4

  • Time: 25 min

  • Skill: Easy

Ingredients:

  1. 250g Chinese spinach

  2. 2 cups chicken stock (unsalted)

  3. 2 cloves garlic (thinly sliced)

  4. 2 tbsp wolfberries

  5. 1-2 century eggs (cleared and quartered)

  6. 1-2 salted duck eggs (hard boiled and quartered)

  7. 1 egg

  8. 1 tsp salt

  9. 1 tsp sugar

  10. ½ tsp sesame oil

  11. ½ tsp hua tiao wine (optional)

Steps:

  1. Remove fibrous layer from stalks of Chinese spinach

  2. Separate stalks and leaves

  3. Add 2 cups chicken stock to a deep pan and bring to boil

  4. Add 2 tbsp wolfberries and 2 cloves garlic (thinly sliced)

  5. Let it boil for 1 min

  6. Add stalks portion of the Chinese spinach to the stock

  7. Add 1 tsp salt and 1 tsp sugar (both adjust to taste)

  8. Cover and let it boil for 2 mins

  9. Add 6 quartered century eggs and salted duck eggs

  10. Cover and let it boil for 1 mins

  11. Add leaves portion of Chinese spinach

  12. Cover and let it boil for 2 mins

  13. Add 1 beaten egg

  14. Transfer to serving dish

  15. Add ½ tsp sesame oil and ½ tsp hua tiao wine (optional)

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