Wednesday 21 May 2014

[2 recipes] Chinese Spinach With 3 Eggs + Yin Choy Fishaball Soup

Chinese Spinach with 3 Eggs - 上汤苋菜
Chinese Spinach which is also called Yin Choi in local dialect is one of our family favourite. This veggie has a smooth texture when cooked and you can either use it for stir-fry or soup. Here I would like to share a soupy version which is commonly found in most Chinese restaurants or cze char stalls in Singapore.

This Chinese Spinach With Triple Eggs (consists of century, salted and regular eggs) is consider as a hearty dish with it's flavoursome broth that goes well with steamed rice. And for the preparation part you can either poached or stir-fry the Chinese Spinach according to personal preference.

Chinese Spinach (苋菜) is also known as amaranth leaves. They comes in oval shape, round and red colour leaf which you can choose from. Furthermore the amaranth leaves are highly vitamin-rich, good source of vitamins as well as folate and etc. Beside those it also contains large amounts of protein which is 30% more than wheat flour, rice and oats. But for those has gout, kidney problems or rheumatoid arthritis should avoid or consumed amaranth leaves in moderation.



Chinese Spinach with 3 Eggs - 上汤苋菜
In order to "persuade" the kid to consume more veggie in their daily diet, I made a bunny on that particular day using our favourite "black cargo rice" together with bits and pieces from the stir-fry spinach dish as an add-on features.

(Yield: 2  | Preparation: 10 minutes | Cooking: 5 minutes)

1 Bunch of Chinese Spinach (Amaranth - 苋菜)
1 Century Egg (皮蛋), diced
1 Salted Egg Yolk (咸蛋黄)
1 Egg
250ml chicken Stock Broth
4 Cloves Garlic, minced
3 Slices Ginger, shredded
1 Small Red Chilli, seed removed and sliced
Some Wolfberries (枸杞)

1. Sauté garlic, ginger, chilli and salted egg yolk till fragrant, stir in the prepared Chinese spinach.

2. Fry for a minute or till leaves soften, add chicken broth and bring to boil.

3. Add century egg and wolfberries and simmer for 30 seconds before cracking in the egg.

4. Give the egg a quick stir to separate the yolk and white. Off the heat and transfer to serving place.



1. 苋菜择去老根烂叶然后洗净沥干备用。

2. 接着热油锅爆香大蒜,姜丝,辣椒和咸蛋黄。

3. 跟着加入准备好的苋菜翻炒大约一分钟到叶子变软,倒入上汤焖煮30秒。

4. 之后加入皮蛋,蛋和枸杞子迅速搅拌几次,熄火即可。

Don't worry if you cannot get hold of any century egg (皮蛋) or salted egg (咸蛋) in your area or due to personal preference because you can always omit them by just using the regular egg despite the flavour might vary slightly due to the ingredients used.


Chinese Spinach Fishball Soup (苋菜鱼圆汤) is a very quick and easy one pot soup which you can easily prepared in less than 15 minutes. 

(Yield: 2 | Preparation: 5 minutes | Cooking: 5 minutes)

200 - 230g Chinese Spinach (苋菜)
30g Whitebaits ( 银鱼)
1 Teaspoon Minced Garlic
5 Fishball, halved
2 Slices Ginger
250ml Swanson Chicken Broth
200ml Hot Water
1 Egg, optional
Some Wolfberries (枸杞)

1. To prepare the Chinese Spinach: Remove the leaves from the stems then snap them into 5cm length. Rinse at least twice and drain well. Set aside.

2. Sauté garlic, ginger and whitebaits till fragrant; add in spinach and continue to fry till soften.

3. Pour in chicken broth and water, bring mixture to boil. Add in fishball and cook till done.

4. Lastly add wolfberries and crack in egg. Give it a quick stir and turn off the heat.

5. Season with some freshly ground pepper and dried shallot. Serve immediately.

~ You can replace chicken stock broth with with same amount of water making it a total of 500ml water and season it with 1/2 Knorr chicken stock cube or salt.

- Spinach (菠菜) can be used to replicate this recipe too.

Instead of whipping up the 3 eggs mixture combination, you can also choose to do a soupy version by adding some whitebaits with either fishball or meatballs to prepare a quick one dish meal to go with bee hoon (vermicelli) or steamed white rice.


  1. 这道汤好好吃,很开胃

  2. I love this 3 egg veg dish! Thanks for sharing the recipe. I will try cooking this soon.

  3. Do I have to cook the salted egg first?


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