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Chicken and Spinach SoupIntroductionChicken and spinach soup - A very nutritious chicken soup made with fresh spinach leaves.Ingredients* 1 6-ounce skinless, boneless, chicken breast
* 1 tablespoon Chinese rice wine or dry sherry
* 3/4 teaspoon sugar
* 1 teaspoon sesame oil, or as needed
* 1/2 pound fresh spinach leaves
* 4 cups chicken stock, or 4 cups storebought chicken broth mixed with 1 cup water
* 1 tablespoon soy saucePreparation
- Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick. In a medium bowl, add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes.
- While the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves and cut off the stems. Blanch the leaves in a large pot of boiling water for 1 - 2 minutes, or until the leaves turn a bright green. Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly.
- Bring the chicken stock or chicken broth and water to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
- Add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through. Add the spinach leaves and bring back to a boil. Taste and adjust the seasoning if desired. Serve hot.
ServingServes 5 people
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