Chicken and Spinach Soup
- Yield: 4 servings
"Spinach, with its distinctive taste and deep green color, is a particular favorite of the Chinese. This soup's ingredients are blanched separately before they are finally combined with the stock just before serving. This way each ingredient retains its unique clean taste. It is an easy soup to make, and many of the steps can be done in advance."--Ken Hom
- 1pound fresh spinach
- 6ounces chicken breasts
- 1-- egg white
- -- Salt
- 1teaspoon cornstarch
- 5cups chicken stock
- 2tablespoons light soy sauce
- 1tablespoon Shaoxing rice wine or dry sherry
- 2teaspoons sesame oil
- 2teaspoons sugar
- 2tablespoons finely chopped green onions
- Remove the stems of the spinach and wash the leaves well. Blanch the leaves for a few seconds in a saucepan of boiling water, until they are just wilted. Then freshen them in cold water to prevent further cooking.
- Cut the chicken into thin slices about 2 inches long and combine them with the egg whites, cornstarch and 1/2 teaspoon of salt. Set aside in the fridge for about 20 minutes.
- Blanch the chicken slices in a separate saucepan of boiling water for 2 minutes, until they are slightly firm and white. Now drain both the spinach and the chicken slices. The soup can be prepared up to this point several hours ahead.
- Just before you are ready to eat, bring the chicken stock to a simmer and add the soy sauce, rice wine, sesame oil and sugar. Add the blanched spinach and the chicken slices. Bring the soup back to simmering point and add the green onions. Serve at once.
Recipe reprinted with permission from Ken Hom’s Complete Chinese Cookbook (Firefly Books, 2011).