Chinese spinach (xian cai 苋菜) with eggs is a popular “soupy stir fry” dish found in Malaysia and Singapore. It’s a delicious healthy dish with a distinctive flavour of eggs, namely salted egg, century egg and the normal egg and a slight bitter taste from the Chinese spinach. This is a very simple and easy dish to prepare at home and it can be done within 15 minutes and is perfect for a small family. If you are not a fan of salted and century eggs, you can add fish balls or fish slices/fish cakes instead.
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Chinese Spinach with Eggs
Ingredients
- 250 g Chinese spinach
- 3 clove garlic
- 150 ml chicken broth - Swanson brand
- 250 ml water
- 1 tsp sugar
- 1/2 tsp sesame oil
- 1 hard boil salted egg - cut to cubes
- 1/2 century egg - cut to cubes
- 1 small egg - lightly beaten
- 1/2 tbsp goji berries - rinse well
- dash of pepper
Instructions
- Rinse the Chinese spinach under running water and pluck the leaves off the stem.
- Add little oil to hot pan and fry garlic to aromatic. Then pour in chicken stock and water with sugar and sesame oil, bring to boil. Drop in Chinese spinach and stir well to boil again till leaves soften, followed by salted egg and century egg, covered and simmer at medium heat for about 1 minute.
- Lastly stream in the beaten egg and give a quick stir (you may salt to taste at this stage). Add goji berries, stir well again and off heat, add a dash of pepper and serve immediately.
三色蛋苋菜 Chinese Spinach with Eggs
皮蛋和鸡蛋及蔬菜融合在一起, 口味独特! 是一道非常易煮又健康的家常菜。
材料：
- 250克 苋菜
- 3粒 蒜头
- 150毫升 鸡汤
- 200毫升 清水
- 1茶匙 白糖
- 1/2茶匙 麻油
- 1粒 咸蛋，切粒状
- 1/2粒 皮蛋 切粒状
- 1粒 小鸡蛋，打撒
- 1/2汤匙 枸杞，冲洗净
- 胡椒粉，适量
做法：
- 冲洗苋菜干净，去根茎，只留菜叶。
- 倒入少许油到热锅中爆香蒜头，倒入鸡汤，清水，糖和麻油煮至滚。放入苋菜再把汤烧开，加上咸蛋和皮蛋，盖上锅盖，用中火焖煮分钟。
- 最后倒入鸡蛋液搅动几下即可放上枸杞（觉得汤底不够咸的话，可加一点盐），搅匀熄火。撒上胡椒粉即可享用。
*不喜欢咸蛋和皮蛋的话，可用鱼圆，鱼片或鱼饼代替。