The Household COO

I thought I should record the details of this recipe that I made off the top of my head.  It worked out a lot better than the one I copied from a recipe off the internet, too…  Just had to mention that since I’m so proud of myself.

When we go for a Chinese meal, one of the dishes I love to eat is Spinach soup with century egg.  Of course, I don’t eat the century egg - I just like the flavour of the soup and the spinach.  So naturally when I saw a recipe for Chicken Spinach Soup on the internet, I just had to try it out.  Regrettably, it was rather bland and the chicken was tasteless and dry.

So here’s the recipe I used today (just in case I ever have trouble reproducing it again):

Ingredients:

• 1 Chicken Thigh, sliced (although I’m sure you could use more - this was all I defrosted from the freezer before I even thought about what I was going to make for dinner)
• Concentrated Chicken Stock
• Cornflour
• 1 large bundle of Spinach, washed and chopped into manageable portions
• Chinese Cooking Wine

Method:

Marinate chicken pieces with 1 Tbsp of concentrated chicken stock and cornflour.  Fill half a pot with water and bring to the boil.  Add 1 Tbsp of concentrated chicken stock.  Add chicken pieces.  Add Spinach.  Taste for flavour (add salt if necessary).  Add 1 Tbsp of Chinese Cooking Wine.  You can also add a dash of pepper if you like.

And that’s it.  Now wasn’t that easy?

This entry was posted on Wednesday, May 21st, 2008 at 7:32 pm and is filed under cooking, recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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