Recipe Ingredient
- 300g spinach
- 6 cloves garlic, skinned but keep whole
- 1 heaped tbsp kei chi
- 2 century eggs, shelled and cut into wedges
- 2 tbsp silver fish (ngan yee chai), washed and drained
- Sauce ingredients
- 2 tbsp abalone sauce
- Pepper to taste
- Salt and sugar to taste
- 3/4 cup reserved chicken stock
Instructions
- Separate the spinach stems from the leaves. Wash the leaves and stalks separately and drain well.
- Heat 1/2 cup oil in wok until hot and lightly brown the silver fish until crispy. Dish out and drain on absorbent paper.
- Heat clean wok with 1-2 tablespoons oil and lightly brown garlic.
- Add kei chi and sauce ingredients and bring to a simmering boil.
- Add spinach and continue to fry for 1-2 minutes. Add century eggs and dish out into a serving bowl.
- Sprinkle with crispy silver fish.
