Ingredients
a 3 1/2- to 4-pound chicken
8
thin slices fresh gingerroot
1
bunch scallions, cut crosswise into thirds
3/4
cup Chinese rice wine or medium-dry Sherry
2
ounces dried rice-stick noodles (rice vermicelli)
1/2
pound fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
3/4
cup thinly sliced fresh garlic chives or regular fresh chives
Directions
1.
With a cleaver or heavy chef\'s knife cut chicken into large pieces. Cut chicken through bones into 2-inch pieces. In a large kettle of boiling water blanch chicken 1 minute. In a colander drain chicken and rinse under cold water.
2.
With flat side of cleaver or knife lightly smash gingerroot and scallions. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
3.
In cleaned kettle bring broth to a boil. Add noodles and boil, stirring occasionally, 2 minutes. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes. Stir in chives and salt and pepper to taste and simmer 1 minute.
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