Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This recipe exemplifies the Chinese technique of red cooking--braising meat in a flavorful combination of soy sauce, ginger, alcohol, and spices. Serve in shallow rimmed soup bowls so you can enjoy all the broth. Sautéed mustard greens would also be good with this dish.

Recipe by Cooking Light March 2007

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups chicken mixture and about 1/3 cup spinach)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Add chicken; return to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

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  • Add potatoes; return to a simmer. Cover and cook 25 minutes or until potatoes are tender, stirring occasionally. Stir in cilantro and pepper.

  • Heat oils in another Dutch oven or large skillet over medium-high heat. Add half of spinach; cook 1 minute, tossing constantly. Add remaining spinach; cook 2 minutes or until spinach wilts, tossing constantly. Serve chicken mixture over spinach.

Nutrition Facts

343 calories; calories from fat 20%; fat 7.6g; saturated fat 1.5g; mono fat 2.7g; poly fat 2.2g; protein 29.6g; carbohydrates 39.4g; fiber 6.1g; cholesterol 94mg; iron 6.2mg; sodium 846mg; calcium 170mg.
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