Method
Build the broth base
Wash the pea shoots. Dice the century egg and ham or luncheon meat. Slice the garlic and ginger.
Heat a little oil in a pot. Fry the garlic and ginger until fragrant. Add the century egg and ham, then stir-fry for 30 seconds until the edges of the century egg lightly bubble.
Simmer the broth
Pour in the chicken stock or water. Bring to a boil, then simmer over medium heat for 3–5 minutes. The broth may turn slightly cloudy from the century egg; this is normal.
Season with salt and white pepper.
Wilt the pea shoots
Add the pea shoots and cook for 30 seconds to 1 minute, just until wilted. Turn off the heat and serve the vegetables with the broth.
Key Tips
- Add the pea shoots at the very end; overcooking dulls their sweetness and texture
- If you do not have chicken stock, use water with a little chicken powder or stock cube
- Frying the century egg before simmering gives the broth a richer restaurant-style flavour
- Ham or luncheon meat adds savouriness; prawns, crab sticks, or salted egg also work