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Serves 4 to 6
1 6-ounce skinless, boneless, Chicken breast
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 storebought chicken broth mixed with 1 cup water
1 tablespoon soy sauce
Wash the Chicken breast, pat dry, and cut into thin strips approximately 2 inches long and 1/8-inch thick. 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.
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.
Add the Chicken strips. Bring back to a boil and cook until the Chicken turns white and is cooked through. Add the spinach leaves and bring back to a boil. Taste and adjust the seasoning if desired. Serve hot.