Cook entire chicken in simmering water for 8 hours. While cooking, add water to keep chicken covered. Remove chicken, leaving only the chicken stock. Add a pinch of salt. Bring chicken stock to a boil and add spinach. Turn heat off as soon as spinach is added. Add tofu, Virginia ham, and pinch of white pepper.
Recipe courtesy Cecilia Chiang, San Francisco, CA
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!