• 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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