A dark green, leafy vegetable that is used in all cuisines around the world
Spinach can be eaten cooked or raw
There are variants of the spinach which are available in the wet mart or your local supermarket, but in general they have large leaves and a shorter, stumpier stem (all parts are edible)
In Chinese cuisine, spinach is more commonly cooked as a vegetable dish versus a soup dish, but on occasions you will find spinach used in stews
Spinach does leave a grainier taste in your mouth (both in dishes and soups)
How do I prepare it?
Rinse well in cool water removing all debris
To keep the spinach fresh and crisp, store in the fridge after rinsing (prior to use)
Where can I buy this?
Most supermarkets will carry this
What is the cost?
In Hong Kong, 1 catty costs around $15 HKD
The cost will vary depending on whether it’s organic, the make of spinach and how in season they are in general at the time of purchase
Any benefits?
Spinach is extremely high in nutritional value and is rich in iron, Calcium C and antioxidants (great for fighting free radicals who increase signs of aging)
This vegetable is also an excellent source of fibre
Spinach improves blood glucose levels, lowers the risk of cancer, lowers blood pressure, and improving bone health
Any precautions?
Spinach is known to increase gout, so caution should be taken with those who have gout
This is a variation on a restaurant-styled spinach soup I had at a Chinese restaurant. In their version, the spinach was less dense and more coarse and it was called a “gung” in Cantonese – meaning a thick stew type of soup. I wanted something lighter, healthier for the kids and lighter on the corn starch, so kind of made this up. It turned out to be delicious and the water chestnuts added a refreshing and crunchy texture that I loved! For the vegetarian version, use vegetable broth instead.
Soup Name: Spinach and Water Chestnuts in Chicken Broth
Traditional Chinese Name: 菠菜馬蹄雞湯 (bō cài tāng mǎ tí jī tāng)
Spinach and Water Chestnuts in Chicken Broth
Recipe Type: Chinese Soup
Cuisine: Chinese Soup
Author: LadyTong
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
3 cloves of fresh garlic, finely diced
1/2 fresh white [url href=”http://www.thechinesesouplady.com/onions-fresh/”]onion[/url], finely chopped
6 bunches of [url href=”http://www.thechinesesouplady.com/spinach/”]fresh spinach[/url], chopped
In your soup pot, add a teaspoon of cooking oil and fry garlic and onions until the onions are caramelized
Throw in the chopped spinach and cook for another 5 minutes while continuously stirring
Add in chicken broth and water
Boil on medium for another 10 minutes (or until boiling)
Remove from heat and using a hand blender, blend the soup until it runs smooth
In a pot of hot water, boil the peeled water chestnuts for 5 minutes
When ready, remove and finely chop the water chesnuts
Sprinkle the water chestnuts on top of the soup and serve!
Notes
[b]Any Benefits[/b][br]This soup is extremely high in iron, calcium and antioxidants (that help kill free radicals and slow down the sign of aging).[br]It’s suitable for the whole family.[br]It’s an easy and quick soup that you can whip up in less than half an hour.[br][br][b]Any Precautions[/b][br]Be sure to thoroughly wash the Spinach.[br]Not recommended for those with gout to take in large portions as Spinach contributes to gout.
3.2.2298
Cooked garlic, onions and spinach in preparation for blending