Chinese Recipe : Spinach and Beancurd Soup

This is a Beijing recipe
Serves 2

Ingredients:

2 oz. frozen spinach or 4 oz. fresh spinach
1 square of beancurd
1 tbsp. chicken dripping
1 ½ cup chicken stock
Pinch of salt
2 tsps. Chicken dripping or sesame oil

Directions:

1. Defrost the spinach, if frozen. If fresh, wash, tear out the central vein, fry in the chicken dripping and boil in the stock for about 4 minutes.

2. Slice the beancurd into thin oblongs.

3. Heat 1 tbsp of the chicken dripping and gently fry the spinach for 1 to 2 minutes.

4. Add the stock and salt and bring to the boil.

5. Check the seasoning and add the beancurd, simmer for a few seconds to heat through and serve with chicken dripping or sesame oil added.