Egg and Spinach Hotpot

• Chinese spinach
• 1 fresh chicken egg
• 1 salted duck egg (haam daan)
• 1

Crush the clove of garlic; fry it in a small amount of oil in a saucepan. Add the vegetable; stir until just wilted. Add the chicken stock or water — to about half the depth of the vegetable if you want a casserole, or to float the vegetable if you want a soup. Bring to a boil and simmer until vegetable is 80 percent cooked, only 2 to 3 minutes. Meanwhile, clean the duck egg by washing or scrap