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Ingredients: 3 to 4 pounds of chicken breast meat 8 thin slices fresh ginger 1 bunch green onions, cut crosswise into thirds 10 cups water 3/4 cup Chinese rice wine or medium-dry sherry 2 ounces dried rice-stick noodles (rice vermicelli) 1/2 pound fresh spinach, coarse stems discarded and leaves washed, drained and chopped coarsely (about 4 packed cups) 3/4 cup thinly sliced fresh garlic chives Directions: Using cleaver or heavy knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large pot of boiling water, blanch chicken one minute. In colander, drain chicken and rinse under cold water. With flat side of cleaver or knife, lightly smash gingerroot and green onion. In clean kettle, bring ten cups water to boil with chicken, ginger, green onions and rice wine. Simmer soup, uncovered, two hours, skimming froth occasionally. Pour broth through colander lined with triple thickness of cheesecloth into large, heat -proof bowl, reserving chicken for another use. Broth may be made three days ahead, cooled completely uncovered and chilled, covered. In cleaned pot, bring broth to boil. Add noodles and boil, stirring occasionally, two minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about three minutes. Stir in chives and season with salt and pepper, and simmer one minute. Recipe makes about eight cups. |