Heat oil, lightly fry dry anchovies till crispy (about 3 minutes) and set aside.
Using remaining oil in wok, add garlic slices and chicken fillet, stir fry till garlic is slightly browned. Add spinach stems and stir fry about a minute or so. Then add spinach leaves and stir fry till all the leaves are wilted.
Add water, bring to a quick boil and simmer for about a minute.
Serve immediately and top with the fried dry anchovies
Notes
Recipe variations / additional ingredients: - ½ to 1 century egg, yolk portion cut to smaller pieces - If you do not like century eggs, you can substitute with wolfberries instead. Soak 1 tsp of wolfberries in water till they are puffy. - You can add all types of ingredients to jazz up the dish - dried shrimp, dried scallops or mushrooms.
Recipe by at https://justasdelish.com/chinese-spinach-soup/