Made with spinach, ginger, and chicken broth, this soup is great for fighting colds. Blanching the spinach before stir-frying preserves its brilliant green color.
Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy
- 15 leaves of spinach
- ½ lb. boneless, skinless chicken breast
- 1 slice ginger
- 1 Tbsp. vegetable oil
- ¼ tsp. salt
- ¼ tsp. sugar
- 4½ cups chicken broth
- 1 tsp. soy sauce
- 1 tsp. dry sherry
- 1 small red pepper, minced
- 1 tsp. hot chili oil
- Wash the spinach leaves and cut off the ends. Blanch the leaves briefly in boiling water, just until the leaves begin to wilt. Remove and sprinkle with cold water.
- Cut the chicken into thin slices. Blanch briefly in boiling water with the ginger until it turns white. Remove from the water and set aside.
- Heat a wok or frying pan over medium-high heat and add oil. When the oil is hot, stir-fry the spinach very briefly (under 1 minute), adding the salt and sugar.
- Add the chicken broth to the spinach. Add the soy sauce and sherry and bring to a boil.
- Add the chicken and bring back to a boil. Serve hot in bowls, topped with red pepper and chili oil.