Instructions: Remove the stems of the spinach and wash the leaves well.

Blanch the leaves for a few seconds in a pot of boiling water until they are just wilted.

Then freshen them in cold water to prevent further cooking.

Cut the chicken into thin slices about 5cm long.

In a separate pot of boiling water blanch the chicken slices for 2 minutes until they are slightly firm and white.

Now drain both the spinach and the chicken slices.

The soup can be prepared up to this point several hours ahead.

Just before you are ready to eat bring the chicken stock to a simmer and season it with the soy sauce and sugar.

Add the blanched spinach and chicken slices.

Bring the soup back to simmering point and then add the spring onions.

Serve at once.

Spinach with its distinctive taste and deep green colour is a favourite of the Chinese. This soup is a thin one and is very attractive to look at. Its ingredients are blanched separately before they are combined with the stock. This way each ingredient retains its unique taste. This is an easy soup to make and many of the steps can be done in advance.

Serves 4

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