Whip up simple and tasty dishes with spinach.


250g spinach
200ml fresh chicken stock
1 egg, lightly beaten
1 salted egg, boiled
1 century egg, boiled

½ tsp pepper
½ tsp chicken stock powder
Pinch of salt or to taste
1/8 tsp sugar
½tsp sesame oil

Bring a pot of water to a boil. Add ½ teaspoon salt and sugar as well as 1 teaspoon of oil. Blanch spinach for a minute or until vegetable is soft. Remove and drain. Cut spinach into sections and place on a serving plate. Boil fresh chicken stock with seasoning. Once it bubbles, turn off heat and pour in beaten egg. Stir well. Pour the egg sauce over the spinach and sprinkle over with some of the salted egg and century egg cubes. Serve at once.

Spinach with beancurd and egg


1 tube Japanese egg beancurd
250g spinach
Salt and sugar, to taste
250ml fresh chicken stock
2 egg whites
1 egg yolk

For seasoning
1 tsp chicken stock powder
½ tsp salt
½ tsp sugar or to taste
1/4 tsp pepper
½ tsp sesame oil

For thickening

1 tsp potato starch mixed with 1 tbsp water

Mash beancurd and put aside.

Boil water, salt and sugar in a pot. Blanch spinach for a few minutes. Remove, drain and cut into sections. Arrange on a serving plate.

Heat a saucepan and add fresh chicken stock and seasoning. Bring to a boil. Add mashed beancurd and thickener to the mix. Scoop out half of the mixture into another pan.

Stir in egg whites into one half of the mixture and egg yolk into the other half. Cook each portion separately until they thicken. Pour the two sauces on the spinach. Serve at once.

Spinach with dried scallop and kei chi


250g spinach (por choy)
2 dried scallops
1 tbsp ginger juice
1 tbsp Shao Hsing Hua Tiau wine
1 clove garlic, smashed
3 slices ginger
1 tsp sesame oil
300ml water
½ tsp salt
½ tsp chicken stock powder
1 tbsp kei chi

For seasoning
½ tsp chicken stock powder
¼ tsp pepper
1/8 tsp sugar
½ tsp cornflour

Soak dried scallops in 100ml water overnight until soft. Steam the scallops with ginger juice and wine for 10-15 minutes. Remove and shred the scallops. Reserve the steamed liquid for use later.

Heat a pan and saute garlic and ginger in sesame oil until fragrant. Add water, salt and chicken stock powder. Bring the mixture to a boil.

Blanch spinach for 1-2 minutes till slightly soft.

Remove, drain and cut off the roots.

Trim the leaves neatly. Place the spinach on a serving plate.

Heat sesame oil in a non-stick sauce pan. Add the shredded dried scallops and fry for less than a minute. Add kei chi and toss briskly.

Dish out and put aside. Add the seasoning to the saucepan and pour in steamed scallop liquid. Let it simmer.

Pour the gravy over the spinach and garnish with the scallop and kei chi condiment.