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.***