Chinese Spinach with Salted Egg and Century Egg

Creamy Salted Egg Yolk , hmmm yum!

We never fail to order this dish whenever we dine at Dian Xiao Er. We just love the garlicky and creamy broth of this vegetable dish. Even my youngest son who is not really much of a veggie lover will easily finish it and would asks for more. So even we are just a family of four, we will definitely go for large size. So today I passed by the grocery and saw this vegetable, and thought why not try to make this dish and surprise my family! So here is my version of it. Hope you will like it. Feel free to half the recipe if you find my serving too much for your family.


  • 500g Chinese Spinach or Phuay Leng (2 packs) – Cleaned, Drained and chopped
  • 5 Fragrant Garlic bulb (pls refer to the picture below) – Sliced
  • 320g Chicken Broth (updated)
  • 9g Sugar
  • 30g oil
  • 2 century egg (chopped)
  • 4 salted egg yolk – steamed and mashed


  • In a heated sauce pan – medium low fire, add the broth followed by the mashed salted egg and sugar, stir thoroughly until the mixture is a little bit thicken. add the century eggs. Turn off the heat.
  • In a heated wok, drizzle the oil . Fry the garlic and set aside.
  • With the remaining used oil, stir fry the vegetable, add in the salted egg yolk mixture, Cook for 1-2 minutes. Turn off the heat and serve hot.

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