Chinese Chicken Noodle Soup with Spinach and Garlic Chives

• a 3 1/2- to 4-pound chicken
• 8 thin slices fresh gingerroot
• 1 bunch scallions, cut crosswise into thirds
• 10 cups water
• 3/4 cup Chinese rice wine or medium-dry Sherry
• 2 ounces dried rice-stick noodles (rice vermicelli)
• 1/2 pound fresh spinach, coarse stems discarded and leaves washed, drained, and chopped coarse (about 4 packed cups)
• 3/4 cup thinly sliced fresh garlic chives or regular fresh chives

1. With a cleaver or heavy chef's knife cut chicken into large pieces.
2. Cut chicken through bones into 2-inch pieces.
3. In a large kettle of boiling water blanch chicken 1 minute.
4. In a colander drain chicken and rinse under cold water.
5. With flat side of cleaver or knife lightly smash gingerroot and scallions.
6. In cleaned kettle bring 10 cups water to a boil with chicken, gingerroot, scallions, rice wine or Sherry and simmer, uncovered, skimming froth occasionally, 2 hours.
7. Pour broth through colander lined with triple thickness of cheesecloth into a large heatproof bowl, reserving chicken for another use.
8. Broth may be made 3 days ahead, cooled completely, uncovered, and chilled, covered.
9. In cleaned kettle bring broth to a boil.
10. Add noodles and boil, stirring occasionally, 2 minutes.
11. Stir in spinach and simmer, stirring once or twice, until spinach turns bright green and is just tender, about 3 minutes.
12. Stir in chives and salt and pepper to taste and simmer 1 minute.

chicken, gingerroot, scallions, water, chinese rice wine, noodles, fresh spinach, garlic

Taken from www.epicurious.com/recipes/food/views/chinese-chicken-noodle-soup-with-spinach-and-garlic-chives-14117 (may not work)