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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Soups/Stews
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound White fish fillets -- fresh
Or frozen
4 cups Superior chicken broth
(clear)
1 tablespoon Medium sherry
8 Slices winter bamboo shoots
1 Bunch fresh spinach
1 teaspoon Salt
1 tablespoon Cooked peanut oil
Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces.
Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin
strips; add to stock as it is heating.
Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve.
Add salt to water. Blanch spinach for 10 seconds, drain & reserve.
When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry
. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve.
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