70. Minced Chicken

• 1 chicken breast (about ½ lb. including skin and bone)
• 1 teaspoon cold water

Skin and bone the chicken breast, and remove the membranes and sinews. With the point of a cleaver scrape the chicken into a paste. Mince or chop it very finely and add water. Be sure to remove any stringy membranes adhering to the paste, so that the texture will be smooth.

Strip spinach leaves from the stalk, discarding the latter, and weigh out 2 oz. (1 cup). Blanch spinach for 2 minu