How much spinach to cook? I tossed the spinach leaves into a bowl, held up a bunch from it and tried to imagine how big a bunch of vegetables is from a typical Yong Tau Hu stall at the Kopitiam. Then I doubled that quantity, which came up to about 40g when I weighed it.
And it was, sadly too little. Guessed 80g would have been more acceptable. Well, Yang's often "thrifty" when it comes to aggaration. Ok, stingy I mean.
Here's my recipe for dinner tonight:
Makes 2+1 toddler servings
Homemade cream of chicken soup**
About 200g of chicken breast, velveted
About 80g of spinach, blanched
1 big clove of garlic, crushed
1/8 tsp of kosher salt
50g of golden enoki mushrooms
1 tsp of olive oil
** To make 1 can of homemade cream of chicken soup:
(Adapted from recipe by pinch of yum)
~ 1.5 cups of homemade chicken stock
~ 3/4 cup of milk (pour 1/4 cup into saucepan, then measure another 1/2 cup for whisking with flour mixture)
~ 1/4 cup of plain, all-purpose flour
~ 1/4 tsp of garlic powder
~ 1/4 tsp of onion powder
~ 1/4 tsp of kosher salt
~ 1/8 tsp of ground black pepper
1. Prepare velveted chicken and blanched spinach.
2. Stem, rinse, pat dry, cut (into 2 sections) and separate the enoki mushrooms.
3. Prepare the cream of chicken soup. Combine the chicken broth and 1/4 cup of milk in the saucepan. Bring to a low boil.
4. Meanwhile, in a small bowl, whisk the flour and seasonings into the remaining 1/2 cup of milk until well combined.
5. Pour the flour and milk mixture into the saucepan with the broth mixture over low heat and whisk continuously as it simmers to a smooth and thick consistency, about 8 minutes (taste and add salt, if necessary). Off the heat.
6. Heat the olive oil in the wok or skillet for a min.
7. Stir-fry the minced garlic with salt for 30 secs to a min, then add the golden enoki mushrooms and stir-fry for another min.
8. Toss in the blanched spinach leaves and stir-fry for another min.
9. Add the velveted chicken, ladle in the soup, lower the heat and stir around for another 2 mins.
10. Off heat and serve!
i. I boiled the spinach leaves for 30 secs to a min, "shocked" in ice-water bath for about 2 mins, then squeezed them dry and left to drain in strainer.
ii. You could use fresh milk or skimmed milk, depending on your preference for thicker or thinner soup. (I tried with slim milk for my mushroom & chicken stew with spaghetti and it tasted good too!)
iii. You could savour it with a crusty wholemeal walnut raisin bun from BreadTalk, toasted.