I didn't have ginger in the house at the time I made this soup and it still was flavorful and delicious. Mushrooms and garlic can also be added to this recipe. I found the original recipe here.
Ingredients:
1 6-ounce skinless, boneless, chicken breast (I used 2 chicken thighs)
1 tablespoon Chinese rice wine or dry sherry
3/4 teaspoon sugar
1 teaspoon sesame oil, or as needed
1/2 pound fresh spinach leaves
4 cups chicken stock, or 4 cups store bought chicken broth mixed with 1 cup water
1 slice ginger
1 tablespoon GF soy sauce
Directions:
1. Wash the chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick.
2. In a medium bowl, add the rice wine, 1/2 teaspoon sugar and a few drops of sesame oil to chicken pieces. Marinate the chicken for 20 minutes.
3. While the chicken is marinating, prepare the spinach leaves. Wash the spinach leaves and cut off the stems. Blanch the leaves in a large pot of boiling water 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.
4. Bring the chicken stock or chicken broth and water to a boil. Stir in the soy sauce and remaining 1/4 teaspoon sugar.
5. Add the chicken strips. Bring back to a boil and cook until the chicken turns white and is cooked through.
6. Add the ginger and spinach leaves and bring back to a boil. Stir in the soy sauce. Taste and adjust the seasoning if desired. Serve hot.
Serves 4 to 6.
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