Chinese Chicken Noodle Soup With Spinach And Garlic Chives Recipes

CHINESE CHICKEN NOODLE SOUP WITH SPINACH AND GARLIC CHIVES

Chinese Chicken Noodle Soup with Spinach and Garlic Chives image

Categories Soup/Stew Chicken Ginger Leafy Green Onion Pasta Poultry Lunar New Year Winter Gourmet

Yield Makes about 8 cups

Number Of Ingredients 8

Ingredients

a 3 1/2- to 4-pound chicken
8 thin slices fresh gingerroot
1 bunch scallions, 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 coarse (about 4 packed cups)
3/4 cup thinly sliced fresh garlic chives or regular fresh chives

Steps:

With a cleaver or heavy chef's knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
With flat side of cleaver or knife lightly smash gingerroot and scallions. 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. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.

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