Rice Stick Noodles
Thread-like white noodles made from a paste of rice and water. After being
briefly boiled in salted water, they are popularly used in soups, cold appetizer
salads, and spring rolls.
Chinese Chicken Noodle Soup with Spinach and Garlic Chives
3 1/2 to 4 lb. chicken
8 thin slices fresh gingerroot
1 bunch scallions, cut crosswise into thirds
10 C. water
3/4 C. Chinese rice wine or medium-dry sherry
2 oz. dried rice-stick noodles (rice vermicelli)
1/2 lb. fresh spinach, coarse stems discarded and leaves washed, drained, and
chopped coarse (about 4 packed cups)
3/4 C. thinly sliced fresh garlic chives or regular fresh chives
With a cleaver or heavy chef's knife, cut the chicken into large pieces. Then
cut the chicken through bones into 2-inch pieces. In a large kettle of boiling
water, blanch the chicken 1 minute. In a colander drain the chicken and rinse
under cold water.
With the flat side of a cleaver or knife, lightly smash the gingerroot and
scallions. In the cleaned kettle bring 10 cups of water to a boil with chicken,
gingerroot, scallions, rice wine or sherry, then simmer, uncovered, skimming
froth occasionally, for 2 hours. Pour the broth through a colander lined with
triple thickness of cheesecloth into a large heatproof bowl, reserving chicken
for another use.
The broth may be made 3 days ahead, cooled completely, uncovered, and chilled,
In a cleaned kettle bring the broth to a boil. Add the noodles and boil,
stirring occasionally, 2 minutes. Stir in the spinach and simmer, stirring once
or twice, until the spinach turns bright green and is just tender, about 3
minutes. Stir in the chives and salt and pepper to taste and simmer 1 minute.
Makes about 8 cups.