Chinese Chicken Noodle Soup with Spinach and Garlic Chives

1. 1

   With a cleaver or heavy chef's knife cut chicken into large pieces.

2. 2

   Cut chicken through bones into 2-inch pieces.

3. 3

   In a large kettle of boiling water blanch chicken 1 minute.

4. 4

   In a colander drain chicken and rinse under cold water.

5. 5

   With flat side of cleaver or knife lightly smash gingerroot and scallions.

6. 6

   In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours.

7. 7

   Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use.

8. 8

   Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.

9. 9

   In cleaned kettle bring broth to a boil.

10. 10

    Add noodles and boil, stirring occasionally, 2 minutes.

11. 11

    Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes.

12. 12

    Stir in chives and salt and pepper to taste and simmer 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.