Sunday, 9 February 2014 | MYT 8:49 AM

Herbal Spinach Soup With Century Egg


  • 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
    Stock ingredients
    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.

Tags / Keywords: spinach , soup , century egg


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