Spinach soup with egg
Senin, 15 Juli 2019
INGREDIENTS
1
salted egg
1
century egg
1
locally farmed egg
1.2
L water
1
tbsp cooking oil for the boiling water
Pinch
of salt for the boiling water
440
g round spinach, leaves and stems separated
1
tbsp cooking oil
2
garlic cloves, chopped
120
ml chicken stock
1
tbsp of wolfberries, rinsed
1
tsp of cornflour mixed with 1 tsp water
1
tsp Chinese cooking wine
A
pinch of salt
Dash
of white pepper
METHODS
1. Boil
salted egg for 8 mins. Set aside to cool. Peel and separate the egg yolk from
the white. Coarsely chop the salted egg white. Lightly mash the salted egg yolk
with a fork. Set aside.
2. Peel
and slice century egg. Beat the locally farmed egg, and set aside.
3. Pour
1.2 L water into a pot and bring to a boil. Add 1 tbsp of cooking oil and a
pinch of salt to the water.
4. Blanch
spinach stems for 2 mins, followed by the leaves for 1½ minutes. Drain and
place blanched spinach in deep serving dish.
5. In
a deep pan or wok, heat 1 tablespoon of oil. Fry chopped garlic until fragrant.
Lower heat and add salted egg yolk. Add chicken stock and bring to a boil.
6. Add
the salted egg white and century egg, and wolfberries. Stir in the beaten egg,
then add cornflour mixture. Add Chinese cooking wine, and bring to a simmering
boil.
7. Season
with a pinch of salt and add a dash of white pepper. Serve immediately.