Make this Chinese zi char favourite at home with spinach, wolfberries, and a mixture of century egg, salted egg and regular egg.
Text and photos: Hedy Khoo/The New Paper
- 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
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.
Peel and slice century egg. Beat the locally farmed egg, and set aside.
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.
Blanch spinach stems for 2 mins, followed by the leaves for 1½ minutes. Drain and place blanched spinach in deep serving dish.
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.
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.
Season with a pinch of salt and add a dash of white pepper. Serve immediately.