Directions

To Cook

1. Heat 3 tbsp of oil in a pot, add dried anchovies and garlic, stir-fry until fragrant. Then pour in the chicken stock and bring to a boil.
2. Reduce to medium heat and simmer for 15 mins.
3. Add spinach and salted egg yolks, simmer for a further 5 mins.
4. Finally, add in the beaten egg and also salted eggs whites, while gently stirring. Bring the soup to a boil, then turn heat off. Serve immediately.