4-5 servings
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Make this Chinese zi char favourite at home. You simply need spinach, wolfberries, and a delicious mixture of century egg, salted egg and regular egg.


  • 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.

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