Free Chinese Recipes

Ingredients

• 225 g (1/2 lb) spinach or watercress
• 500 ml (1 pint) chicken-and ham stack
• 45 ml (3 tablespoons) shredded cooked chicken flesh
• 45 ml (3 tablespoons) chicken fat
• 45 ml (3 tablespoons) shredded ham

Serve 6

** Free Chinese Recipes **

Method:

1. Remove and discard the tougher stems and discolored leaves of the spinach or watercress. Heat a pan of water. When it boils drop the spinach (or watercress) in far not mare than 10 seconds, and drain it immediately.

2. The chicken and ham stack can be, prepared by simmering a 675 g (1 1/2 lb) ham bane, or 100 g (1 lb) ham in chicken stack far 30 minutes. Skim away any excess fat.

3. Bring the stock to the bail in a saucepan and season to taste. Place the parboiled spinach (or watercress) at the bottom of a large tureen.

4. Pour the bailing soup into the tureen. Add the chicken fat and garnish with the shredded ham.