Prep 5 min·Cook 8 min

1. 1You're here
   Step 1.

   Wash the spinach well in several changes of water and cut into 8 cm lengths, keeping stems and leaves apart.

   400 g Spinach (large-leaf bunches, not baby)

   Wok-chan's tip鑊仔貼士

   Grit hides at the base of the stems; soak and swish rather than just rinsing.
2. 2
   Step 2.

   Heat the oil in the wok over medium heat and fry the garlic for 1–2 minutes, turning, until golden.

   1 tbsp Cooking oil6 cloves Garlic cloves, peeled and halved

3. 3
   Step 3.

   Add the stock and ginger and bring to the boil. Add the century egg and salted egg, if using, and simmer for 2 minutes.

   400 ml Chicken stock (from a cube is fine)2 slices Ginger1 Century egg, peeled and diced1 Cooked salted egg, peeled and diced

   2 min
4. 4
   Step 4.

   Add the spinach stems, then after 30 seconds the leaves. Push them under the broth and cook for 1 minute until just wilted.

   400 g Spinach (large-leaf bunches, not baby)

   1 minBoil / blanch
5. 5
   Step 5.

   Season with salt and white pepper, then tip the spinach and broth into a deep dish and serve.

   to taste Salt1 pinch White pepper400 g Spinach (large-leaf bunches, not baby)