This dish is adapted from my second cookbook, where you'll find it under the chapter "Soupy Things", titled as "Trio Egg Spinach in Superior Stock". If you're inclined to make that version, the superior stock recipe is also included in the book. Of course, this tastes more luxe with a stock that's been slow-simmered for 8 hours but I don't always have superior stock lying around at home (duhhhh!). For this version (See Notes Below for the modifications), I've made it less soupy, more veg-centric, and used store bought chicken stock. Hey, we pick our battles..
Adapted from "Around the Dining Table - An Asian-Inspired Modern Feast":
"This dish is a sight to behold. Vibrant emerald greens are dotted with bright orange-red goji berries and the translucent brown-black jelly cubes of century egg, swimming amidst swirling clouds of eggs. Sometimes, I top the soup with crispy fried whitebait. If you prefer this as a soupier dish, use a larger amount of stock. If you want to keep this more vegetable-focused, feel free to reduce the stock and seasoning."
1 century egg
1 salted egg
1 Tbsp sesame oil
3–4 cloves garlic, peeled
650 ml superior stock (p 126) or any other stock you prefer
1 Tbsp dried goji berries
1/2 tsp white sugar
1/4–1/2 tsp salt, or to taste Ground white pepper to taste
250 g Chinese round spinach or red amaranth leaves, cleaned and rinsed, roots trimmed
1 Tbsp Shaoxing wine (optional)
Crispy Whitebait, optional
4 Tbsp neutral vegetable oil
4 Tbsp whitebait