Spinach in Superior Broth

11.9.2012 

Nourishing and heartwarming

SPINACH WITH DRIED SCALLOPS AND SHRIMPS IN SUPERIOR BROTH (makes 5-6 servings)

350g - 400g spinach, washed

5-6 cloves garlic, flattened

1 tbsp white baits

1 tbsp anchovies

1 tbsp dried scallops

2 tbsp dried shrimps

½ tbsp oyster sauce

¼ tsp salt

1 tbsp wolfberries

1.25l - 1.5l water / chicken stock

1 century egg (optional), diced

3 Chinese black mushrooms (optional), soaked

2 tbsp peanut oil

Method

Rinse the spinach leaves thoroughly and peel away the fibrous strings from the stems. Then submerge them in salted water until required.

Peel the garlic and flattened them with a knife. Then soak the wolfberries in water until they are plumped. Drain and set aside. Rinse the dried scallops, dried shrimps and white baits.

To make the superior stock, heat some oil in the wok to stir-fry the garlic, dried scallops, dried shrimps, anchovies and white baits together for 2 minutes. When they turn slightly golden, add water / stock and bring it to the boil. Simmer over medium to high heat for about 15-20 minutes until flavours come together and all the dried seafood is soft.

Add oyster sauce and salt to the broth. Tip in the spinach and cook over high heat for 5-7 minutes or until tender. Be careful not to overcook them. Lastly, stir in the wolfberries and diced century egg. Simmer for an additional 1 minutes.

Serve immediately while it's still hot.

Steamed Water Egg (Three Emperor Egg)

16.8.2012

Deceptively simple

STEAMED WATER EGG / THREE EMPEROR EGG (makes 4 servings) 

2 eggs
1 salted egg

1 century egg, diced

water / chicken stock (12 x ½ egg shells) 

1 tsp salt 

½ tsp sugar 

½ tsp chicken powder

1 tsp sesame oil

1 tbsp fried garlic oil 

½ - 1 tbsp light soy sauce

1 tbsp crispy garlic

1 tbsp crispy shallots

1 pinch white pepper

spring onions, chopped

Method 

Remove shell from the century egg. Dice it and set aside. Fill a large wok / pot with water and bring it to the boil.

In a wide-based bowl, whisk the eggs and salted egg with a fork until fully incorporated. Break the solidified salted egg yolk into chunks. Stir in water / stock. Add salt, chicken powder, sugar, white pepper and sesame oil. Mix in the diced century egg.

Make sure the boiling water does not touch the bottom of the bowl. Steam for about 1-2 minutes then turn off the heat.The residual heat will cook the egg mixture through. Leave it in there for another 10-15 minutes until set or slightly jiggly.

Once ready, pour a tablespoon of water over the steamed eggs to prevent a thin layer of film from forming. Drizzle some fried garlic oil and sesame oil immediately. Add a dash of premium soy sauce. Sprinkle with crispy garlic and crispy shallots. Garnish with chopped spring onions.

Serve while it's still hot.