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Pork and Chinese Lin Choi Spinach Soup
30 mins |
50 mins |
Chinese Lin Choi
200g free range pork fillet pork/chicken (skinless, boneless)
1 tablespoon Chinese rice wine or dry sherry
3/4 teaspoon sugar
1 teaspoon sesame oil, or as needed
1 litre of chicken broth
1 tablespoon soy sauce
Wash the pork, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick.
Place the pork in a medium size bowl. Add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the pork for 20 minutes.
Whilst the pork is marinating, prepare the Lin Choi. Wash the lin choi leaves thoroughly.
In a large pot of boiling water blanch the Lin Choi for 1 - 2 minutes, or until the leaves turn a bright green.
Plunge the blanched leaves briefly in cold water first to stop the cooking process, and then drain thoroughly.
Bring the chicken broth to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
Next add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through.
Add the spinach leaves and bring back to a boil.
Taste and adjust the seasoning if desired. Serve hot.
To make this even more of a hearty meal, add some noodles!