Three Eggs Polunchay

Ingredients for Three Eggs Polunchay

• 500 g spinach leaves, trimmed
• 2 salted duck eggs, chopped
• 1 century egg, chopped
• 2 eggs, lightly beaten
• 2 cups dashi or chicken stock
• 6 cloves garlic, lightly pounded
• 2 teaspoons sesame oil
• Fish sauce, to taste
• Ground white pepper, to taste
• Cooking oil

How to cook Three Eggs Polunchay

1. 1.Heat oil over low heat in a wok and gently brown garlic on all sides.
2. 2.Raise heat to high, add dashi or stock, and bring to a boil. Add spinach and cook for 2 minutes.
3. 3.Lift spinach onto a serving platter. Reduce heat to medium and keep stock gently boiling.
4. 4.Add century egg and salted duck eggs without stirring. Slowly pour in beaten eggs while swirling the stock.
5. 5.Season with fish sauce and white pepper, turn off heat, pour over spinach, and drizzle with sesame oil.