Spinach with Salted and Century Egg Soup

Wash the spinach, salted eggs, and century eggs thoroughly. Prepare slices of ginger and peeled garlic cloves.

Bring a pot of water to a boil. Add spinach and blanch for about 2 minutes. Remove and drain.

Separate the salted egg yolks and whites, then steam for 10 minutes.
Once done, dice both the century eggs and salted eggs. Slice the ginger and the garlic.

Add oil to a pot and heat it up.
Fry the garlic until it turns golden brown, then remove and set aside.

When the oil is hot, add back the garlic, ginger, diced century and salted eggs, and stir-fry briefly.
Pour in low sodium chicken broth and simmer for 2 minutes.
Add the blanched spinach and cook for another 2 minutes. Done!