Ingredients

Adjust Servings:

	250 g Chinese Spinach
	50 g Ikan Bilis; rinsed
	500 ml Water
	1 Tbsp. Cooking Oil
	2 cloves Garlic; sliced
	1/2 Tsp. Sugar
	1 Tbsp. Shaoxing Wine
	1 Tbsp. Wolfberries; soaked 15 mins
	To Taste Light Soy Sauce

Cuisine:

Ingredients

250 g Chinese Spinach
50 g Ikan Bilis; rinsed
500 ml Water
1 Tbsp. Cooking Oil
2 cloves Garlic; sliced
1/2 Tsp. Sugar
1 Tbsp. Shaoxing Wine
1 Tbsp. Wolfberries; soaked 15 mins
To Taste Light Soy Sauce

Directions

Steps

Done

Make superior broth

To make broth, place ikan bilis and water in a pot. Bring to a boil, reduce heat to a simmer and continue for another 10-15 minutes. Strain the broth into another bowl and discard ikan bilis.

Done

Cooking Vegetable

Separate the spinach leaves from the stem. Break the stem to 4 cm lengths, pulling and removing the “strings” as you do so. Rinse and drain the vegetables.

In a wok, heat up oil, and stir fry garlic until slightly brown. Add spinach stems and stir fry on high heat for about a minute. Add spinach leaves and stir fry until the leaves have just wilt.

Add broth, century egg, sugar and wolfberries. Bring to a simmer for about a minute. Add Shaoxing wine and continue cooking a few more seconds to burn off the wine. Turn off flame and taste. Season with light soy sauce if needed.

Serve hot.