Chinese Spinach in Superior Stock (上汤苋菜)

This soup base Chinese Spinach is a popular dish which uses 3 different types of eggs (century egg, salted egg and the egg white), fried anchovies as toppings on top of the Spinach.

This dish is one of my favorite vegetable dish when I eat out at Cze Char shop because of its unique flavor and its also partly a soup dish as well so its like ordering 2 dishes in 1! Cost savings!!

I am proud to say that I didn't refer to any recipe from the internet nor did I ask anyone for any tips on how to cook this dish. So, the style of cooking is uniquely Aaron's style. =)

Ingredients:
A bunch of Chinese Spinach

Stock:
300ml of water
A handful of dried anchovies (rinsed)
5~ 6 cloves of Garlic (fried in oil)
Dried Scallops (optional)

Toppings:
1 century egg (cubes)
1 salted egg (cubes) (boil the egg in boiling water for roughly 4~5mins)
2 eggs white
A handful of wolfberries
A handful of anchovies (fried till crispy)

Directions:
Making the soup/stock:
1. Bring the water to boil in a pot in high heat.
2. Once the water starts to boil, put in the dried anchovies and fried garlic cubes.
3. Turn to low heat and let it slow boil for roughly 30mins.
4. Add salt to taste.
5. Turn off heat after 30mins.

Steaming of the vegetables:
1. Place the Chinese Spinach in a deep plate.
2. Pour the soup/stock over the vegetables.
3. Sprinkle the cubed century egg, salted egg and wolfberries over the vegetables.
4. Place the plate in a wok with roughly 500ml (2 big bowls) for steaming.
5. Place the plate in the wok and steam it for 15mins.
6. Pour in the egg white over the vegetables and close the lid for 5 mins.
7. Sprinkle the fried anchovies over it and serve!!