February 12, 2018
This dish of egg and spinach is surprisingly tasty and guilt-free. If you are a fan of fresh ingredients, try this recipe which features local produce. They tend to be fresher as they take a shorter time to reach market shelves. Look out for the red Love Homegrown Produce label or country of origin when you are grocery shopping!
1Boil the 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.
2Peel and slice the century egg.
3Beat the locally farmed egg. Set aside.
4Pour the 1.2 litres of water into a pot and bring to a boil.
5Add 1 tablespoon of cooking oil and a pinch of salt into the water.
6Blanch the spinach stems for 2 mins followed by the leaves for 1½ mins.
7Drain and place blanched spinach in deep serving dish.
8In a deep pan or wok, heat 1 tbsp of oil.
9Fry the chopped garlic until fragrant. Lower the heat. Add the salted egg yolk.
10Add the chicken stock and bring to a boil.
11Add the salted egg white and century egg.
12Add the wolfberries.
13Stir in the beaten locally farmed egg.
14Stir in the cornflour mixture.
15Add the Chinese cooking wine. Bring to a simmering boil.
16Season with a pinch of salt and add a dash of white pepper.