• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Easy

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


  1. Separate the spinach stems from the leaves. Wash the leaves and stalks separately and drain well.
  2. Heat 1/2 cup oil in wok until hot and lightly brown the silver fish until crispy. Dish out and drain on absorbent paper.
  3. Heat clean wok with 1–2 tablespoons oil and lightly brown garlic.
  4. Add kei chi and sauce ingredients and bring to a simmering boil.
  5. Add spinach and continue to fry for 1–2 minutes. Add century eggs and dish out into a serving bowl.
  6. Sprinkle with crispy silver fish.

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