Poached Spinach with Salted and Century Eggs

Saturday, 2 October 2010

There're a couple of vegetables I refer to as Chinese spinach. Yin choi (苋菜) is one of them.

I love yin choi because the texture is smooth when I cook it with minimal oil. Other dark green veggies, when they don't have oil, would be gritty.

Yin choi goes well with dried anchovies. I like to do a stir-fry with dried anchovies that have been fried till crispy. That's quite nice.

Yin choi in dried anchovy stock – with maybe some fishballs or pork meatballs – makes a quick, delicious soup.

When I'm tired of pairing yin choi with dried anchovies, I use a mix of century and salted eggs. And the veggies are poached, a nice change from soups and stir fries.

I love the dish because it's fresh tasting and there's hardly any oil. I first had it in Chinese restaurants and after ordering it several times, I decided to hack the recipe.

I thought making the dish at home would be easy, and I was right. It's just poaching a few leaves. How difficult can that be? Sometimes, I use yin choi; other times, I use kow kei (枸杞, aka boxthorn and matrimony vine) like the restaurant version. Nothing to it at all.

CHINESE SPINACH WITH SALTED AND CENTURY EGGS (苋菜金银蛋)
(Recipe for 4 persons)

1 cooked salted egg, peeled and diced
1 cooked century egg, peeled and diced
350 g Chinese spinach (yin choi, 苋菜)
½ tsp salt
1 tsp oil
1 cup robust chicken stock
2½ tsp light soya sauce

Remove roots from yin choi. Wash thoroughly and drain. Cut into pieces 7-8 cm (3 inches) long. If stems seem old and woody, don't use a knife. Break into pieces by hand, tearing off some of the peel as you do so. This helps make the stems more tender.

Blanch spinach briefly in boiling water with salt and oil. Drain and gently simmer in chicken stock, covered, till just soft and still quite green, 3-4 minutes. Add or reduce stock as necessary. There should be enough to cover 30-40% of the spinach. Drizzle with light soya sauce. Stir gently to mix well. Remove spinach to a plate, minus stock. Or skip this step if you prefer everything all jumbled together. Add salted and century eggs to the pot (or whatever you're using). Bring back to a boil. Simmer for 30 seconds, with a few gentle stirs. Taste and adjust seasoning if necessary. Transfer everything to a plate, or pour eggs and stock over spinach removed earlier. Serve immediately.

6 comments:

Genevieve Ngui said...

i think i make this for lunch today because i have just a handful of yin choi and a salted egg...the century egg went awol!!!partly because i'm feeling so lazy....:)

KT said...

Hi hi

How did the brownies go?

Genevieve Ngui said...

hey KT,making the brownies this friday when First Son comes home for a break...feeling a little nervous about making it...will keep you posted:)

KT said...

If you use a good chocolate, you can't go wrong (short of burning the brownies). The most common mistake is overbaking, which would turn the brownies cakey but the taste would still be good. If in doubt, err on the side of under- rather than overbaking. Anyways, the consistency/texture changes with temperature. If you put cakey or overly soft brownies in the fridge, they will turn more fudgy and less cakey. The second most common mistake, which I've mentioned, is undermixing if you don't have a stand mixer.

Don't worry; brownies are dead easy. Enjoy your weekend!

Schuang said...

I tried out your yin choi recipe at a dinner for friends last night and the guests were full of praise for the dish. Thanks so much.

Val said...

How long would this take to be prepared? :) THanks!

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