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Chinese Spinach in Superior Broth
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Update (Nov 2013): First posted in Apr 2010, now updated with new photos & improved recipe.
I am calling this dish “spinach in superior broth” (上汤菠菜/苋菜) only because that is how our restaurants & zi char stalls name this dish.
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With a fancy name like that, of course the eateries charge premium for this dish, when the home-cooked version is actually inexpensive (under S$3!). What makes the home-cooked version “superior”, in my humble opinion, is the home-made ikan bilis stock which is natural and free from artificial flavourings & MSG. I love this dish thoroughly because it is both a vegetable and a soup dish in one. I make ikan bilis stock once a week and keep it in the fridge, so I have an instant soup base to whip this dish in a jiffy whenever I want to.
There are actually many variations for this dish – such as with wolfberries, salted eggs or a thicker soup (simply thicken the broth with cornstarch solution). Use your creativity to adapt this recipe!
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Hi Wiffy,
I have tried this dish and it was delicious! Thanks for sharing! Nw i wanna try to add in salted eggs. Please teach me when and how should i add in the salted eggs?
For raw salted duck egg, finely chop the egg yolk. Add yolk and/or white in step 3 to let it cook through. For cooked salted egg (the type we use in porridge), just dice it up and add at step 4, together with century egg. You may want to tone down the seasonings, to taste, as the salted egg is very salty.
What if I would like to add chicken eggs n 皮蛋？when do I add the in?
Add eggs right at the end. See recipe on page two for the steps.
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