I love how Putien does their spinach in salted egg yolk stock and has been trying to replicate it at home. It hasn't been successful because the spinach tends to become bitter when cooked for too long (I like my spinach soft) & the stock ended up green in colour! A member (can't recalled who) of Singapore Home Cooks shared that the spinach should be steamed. Finally, this dish turned out looking edible & tasty! Thanks for the tip! I hope the member who shared this tip can identity herself if she's reading this.
Ingredients
1 pack of round spinach (Bought from Fairprice supermarket)
1 cup Heinz chicken stock
1 tbsp chinese wine
4 salted egg yolks
2 cloves garlic, minced
2 slices of ginger
Method
Preparing egg yolks
- Discard the salted egg whites
- Set aside 1 salted egg yolk for garnishing
- Blend 3 salted egg yolks with 1 cup of chicken stock
- Set aside
Preparing spinach
- Remove the tougher part of the stems
- Peel off the skin around stems (Plucking the stems while removing the skin is easier)
- Pluck leaves and stems into same length
- Arrange spinach with stems on top
- Steam spinach for 5 mins
- Set side
Preparing the dish
- Fry ginger till fragrant
- Fry garlic till fragrant
- Add egg yolk chicken stock mixture
- Add chinese wine
- Bring to boil
- Pour over steamed spinach
- Garnish with remaining egg yolk
- Serve immediately
Watch video
