250g Chinese spinach, rinsed and plucked into sections
3 cloves garlic
2 slices tong kwai, lightly rinsed
15g dried anchovies, rinsed and dried well
5g kei chi, lightly rinsed
1 century egg, cut into wedges
¼ tsp salt
1 tbsp chicken stock seasoning
½ tsp mushroom stock seasoning (optional)
1/8 tsp castor sugar
¼ tsp pepper
1.2 litres water
Heat oil in a wok; deep-fry garlic cloves until golden in colour. Dish out and put aside.
Combine all stock ingredients in a pot. Add the prefried garlic cloves and tong kwai, then bring to a boil. Reduce the heat and allow to simmer for five to six minutes.
With the remaining hot oil, deep-fry anchovies until crispy and golden. Dish out and leave aside.
Put spinach and kei chi into the stock and bring to a boil again. Stir well then dish out and serve. Add fried anchovies and century egg to garnish.