Garlic Spinach in Chicken Broth (上汤菠菜)
Omnivore's Cookbook
Omnivore's Cookbook
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  • 1 tablespoon peanut oil (or vegetable oil) 4 large cloves garlic, crushed with knife 1 piece ginger 1/2 cup homemade chicken stock (or 1 cup store-bought chicken stock) (*see footnote) 450 grams (1 pound) flat-leaf spinach, thoroughly washed and tough ends removed Pinch of salt Instructions To crush garlic, place a clove garlic on a cutting board, layer a knife on top of the garlic holding with one hand, press the knife with the palm of your other hand. This step lets garlic to release more flavor during the cooking. Heat oil in a large skillet over medium high heat until warm. Add garlic and ginger. Cook and stir until fragrant. Add chicken stock. Cook until bringing to a simmer. Spread spinach in the pan. Cover and cook for a minute. Uncover, stir gently so that most of the spinach is submerged in the liquid. Cover again. Cook until spinach just turns soft. Add a pinch of salt and gently stir. Transfer spinach with the broth to a big serving place. Serve warm as side. 3.5.3208



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