A Fukien concoction, this is actually two soups in one, and it stands on the border between soup and soupy main dish. The two soups are made separately, then poured together into one bowl to form the curved symbol of Yin and Yang. It is elegant and delicious.
Trim off any fat or gristle from the chicken breast. Rinse and lay it on a chopping board, membrane side down. Hold one end firmly as you “scrape-mince” the meat with the tip end of a cleaver or sharp kitchen spoon (see illustration). Discard the tendon in the center of the fillet. Sprinkle
March-chop the defrosted spinach until it has the consistency of a purée. If you use fresh spinach, buy a little less than a pound. Wash it well and then parboil it in a large pot of boiling water for about 45 seconds; pour into a colander and spray with cold water until cold, then drain. Chop it fine, then march-chop until it is puréed. As with the scraped chicken, this preparation can be done hours ahead of time.
When ready to start the soup, bring
Heat a medium-sized saucepan over high heat until hot, add
Bring the remaining
Immediately, holding a pot in each hand, pour the two soups simultaneously into a large serving bowl from opposite directions, moving your hands clockwise slowly as you pour so that they form a natural curved pattern. Then dot the wide end of the white chicken part with
© 1977 Irene Kuo estate. All rights reserved.