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Chinese Spinach in Superior Broth

Sharp Spinach

Sharp Spinach

Chinese Spinach in Superior Broth Recipe

In my opinion, making your own soup stock for this dish makes this dish truly "superior"; however, if you are pressed for time, use instant soup solutions (such as soup cubes). Vegetable & chicken stock can also be used in place of ikan bilis stock.

Serves: 2

Prep Time: 15 mins

Cook Time: 20 mins


  • 250g Chinese spinach
  • 50 grams ikan bilis rinsed
  • 500 ml water
  • 1 tbsp cooking oil
  • 2 cloves garlic peeled & sliced thinly
  • 1/2 century egg diced
  • 1/2 tsp sugar
  • 1 tbsp Shaoxing wine
  • 1 tbsp wolfberries soaked in a small bowl of water for 15 minutes until puffy; drained
  • light soy sauce to taste; optional


  1. Separate the spinach leaves from the stem. Break the stem to 2 cm lengths, pulling and discarding the "strings" as you do so. Rinse and spin dry the vegetables.
  2. Place ikan bilis in a disposable soup pouch and water in a pot. Bring to a boil, reduce heat to a simmer for 10-15 mins. Discard the soup pouch, set aside the stock.
  3. Heat oil, add garlic slices and stir fry until garlic just turn slightly brown. Add spinach stems and stir fry on high heat for about a minute. Add spinach leaves and stir fry until the leaves are just wilted.
  4. Add ikan bilis stock, century egg, sugar and wolfberries. Bring to a simmer for about a minute. Add Shaoxing wine and allow the wine to evaporate after a few seconds. Turn off the flame. Season the broth with light soy sauce if needed.

Noob Cook Tips:

  1. You may use any type of Chinese spinach for this recipe, most commonly sharp spinach (苋菜) or round spinach (菠菜).
  2. Century eggs will make the soup murky in appearance; skip this ingredient if you prefer to have clear soup.

Leave a Comment

76 Responses to “Chinese Spinach in Superior Broth”

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  1. sherilynyeo — December 30, 2014 @ 1:09 am

    Hi Wiffy,

    I have tried this dish and it was delicious! Thanks for sharing! Nw i wanna try to add in salted eggs. Please teach me when and how should i add in the salted eggs?


    • wiffy replied: — December 31st, 2014 @ 1:31 pm

      For raw salted duck egg, finely chop the egg yolk. Add yolk and/or white in step 3 to let it cook through. For cooked salted egg (the type we use in porridge), just dice it up and add at step 4, together with century egg. You may want to tone down the seasonings, to taste, as the salted egg is very salty.


  2. Jaz — August 27, 2015 @ 8:42 am

    What if I would like to add chicken eggs n 皮蛋?when do I add the in?


    • wiffy replied: — August 27th, 2015 @ 1:38 pm

      Add eggs right at the end. See recipe on page two for the steps.


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