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8 ounce Fish, White
4 cup Chicken Broth
1 tablespoon Sherry, Medium
8 slice Bamboo Shoots
1 pound Spinach
1 teaspoon Salt
1 tablespoon Peanut Oil
Heat clear chicken broth. Cut fish fillets into small 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 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.
4 cup Chicken Broth
1 tablespoon Sherry, Medium
8 slice Bamboo Shoots
1 pound Spinach
1 teaspoon Salt
1 tablespoon Peanut Oil
Heat clear chicken broth. Cut fish fillets into small 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 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.
