Photo: Randy Mayor; Styling: Leigh Ann Ross
6 servings (serving size: 1 1/3 cups chicken mixture and about 1/3 cup spinach)

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.

How to Make It

Step 1

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.

Step 2

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

Step 3

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.

Ratings & Reviews

KMartinez's Review

July 27, 2011
This was easy and delicious. I chose this recipe to get rid of some extra spinach and was lucky to discover what my family calls "a keeper". I love to cook and only repeat the most delicious recipes. I will definitely repeat this one.

CSparks's Review

July 31, 2010
We REALLY like this is one that I make repeatedly. We are fans of Chinese food. This is quick and easy to make, and what flavor!!! Although I make it everyday, I wouldn't hesitate to make it for company.