Monday, August 11, 2008

Chinese Spinach in Superior Stock

My favourite order when I dine in a chinese restaurant.

Get the baby spinach if available, don't use the normal one. I bought the wrong one at first, when I saw the baby spinach at the next stall, I bought it again.

First, fry the garlic slices until it is fragrant. Then, pour in 1-2 cups of chicken stock(slow cook 1/2 chicken with 1.5 litres of water for 2 hours). When the chicken stock is boiled, put in the spinach and cook for a while. Finally, add in the century egg cubes. Top with some fried white bait when served.

**You can keep the remaining chicken stock in freezer and it can last for weeks.***


Sai Mun said...

I always find the english translation of chinese dishes very funny.

Superior stock?

Does this mean there is a version with 'inferior stock'? And what is the benchmark?

Ha ha ha

soo sean said...

This is the translation I found in the net. You have better translation? In Mandarin it's called 上汤芫菜.

Anonymous said...

You look cute..
and u can cook!
Are you married? Can I date you?