Schredded chicken and spinach

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Schredded chicken and spinach

Schredded chicken and spinach

Chinese recipes from East China.

A dish featuring shredded chicken and spinach is a delicious and nutritious option that can be prepared using Chinese culinary techniques. While it may not be specific to any particular region in East China, it incorporates elements commonly found in Chinese cuisine. Here’s a simple recipe for Shredded Chicken and Spinach:


  • 2 boneless, skinless chicken breasts
  • 8 cups fresh spinach leaves, washed and trimmed
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sugar
  • 1/4 cup chicken broth or water
  • Salt and pepper to taste
  • Sesame seeds for garnish (optional)


  1. Cook the Chicken:
    • Place the chicken breasts in a pot of boiling water. Simmer for about 20-25 minutes until the chicken is fully cooked. You can check doneness by cutting into the thickest part to ensure there is no pinkness.
    • Remove the chicken from the pot and allow it to cool. Once cooled, shred the chicken into thin strips using your hands or two forks. Set the shredded chicken aside.
  2. Blanch the Spinach:
    • In the same pot of boiling water, blanch the spinach for about 1-2 minutes or until it wilts. Be careful not to overcook; the spinach should still be vibrant green.
    • Drain the spinach and rinse it under cold water to stop the cooking process. Squeeze out excess water from the spinach and set it aside.
  3. Prepare the Sauce:
    • In a small bowl, mix together the light soy sauce, oyster sauce, and sugar. Set the sauce aside.
  4. Stir-Fry:
    • Heat a wok or large skillet over medium-high heat. Add the vegetable oil.
    • Add the minced garlic and stir-fry for about 30 seconds until fragrant.
  5. Combine Ingredients:
    • Add the shredded chicken to the wok and stir-fry for 2-3 minutes, allowing the chicken to absorb the flavors.
  6. Add Spinach:
    • Add the blanched and drained spinach to the wok with the chicken. Toss everything together and stir-fry for an additional 2-3 minutes.
  7. Sauce It Up:
    • Pour the prepared sauce (soy sauce, oyster sauce, and sugar mixture) over the chicken and spinach. Stir-fry for another 2 minutes to coat everything evenly.
  8. Adjust Seasoning:
    • Taste the dish and adjust the seasoning with salt and pepper if needed. You may not need much salt due to the soy sauce and oyster sauce.
  9. Add Liquid:
    • Pour in the chicken broth or water to create a little sauce and continue to stir-fry for another 1-2 minutes.
  10. Garnish and Serve:
    • Transfer the Shredded Chicken and Spinach to a serving platter. Garnish with sesame seeds if desired.
    • Serve the dish hot over steamed rice as a main course or as a side dish.

This Shredded Chicken and Spinach recipe combines tender chicken with vibrant, lightly cooked spinach, all brought together with a savory sauce. It’s a healthy and flavorful dish that’s easy to prepare and is sure to be a hit at the dinner table. Enjoy your homemade Chinese-inspired creation!

Holan East China

Light Soy Sauce: Origin and Tradition in Chinese Culture

Soy sauce, a fundamental condiment in Chinese cuisine, is celebrated for its ability to enhance flavor and add depth to dishes. Within the realm of soy sauces, “light soy sauce” holds a prominent place, known for its unique qualities and rich history in Chinese culinary traditions. In this article, we will delve into the origin of light soy sauce, its role in Chinese culture, and the traditions associated with this essential seasoning.

I. The Origin of Light Soy Sauce:

Soy sauce, also known as “jiangyou” (酱油) in Chinese, has a history dating back over 2,500 years. It is believed to have originated in China during the Western Han Dynasty (206 BCE – 9 CE) and was created as a means of preserving and enhancing the flavor of food. The primary ingredients of this sauce are soybeans, wheat, salt, and water, which undergo a fermentation process that can last from several months to several years.

II. Light Soy Sauce vs. Dark Soy Sauce:

Chinese soy sauces are commonly categorized into two main types: light soy sauce and dark soy sauce. Light soy sauce, or “shengchou” (生抽) in Mandarin, is an amber-colored sauce that is lighter in both color and flavor compared to dark soy sauce. While both types share common ingredients, their preparation and usage differ:

1. Light Soy Sauce:

  • Color: this sauce is lighter in color, typically ranging from light amber to a golden hue.
  • Flavor: It has a saltier and more savory taste with a subtle umami quality.
  • Usage: Light soy sauce is often used to season dishes during cooking, offering a saltier and more balanced flavor profile. It is also employed as a dipping sauce.

2. Dark Soy Sauce:

  • Color: Dark soy sauce is darker, often deep brown or even black, due to a prolonged aging process.
  • Flavor: It has a richer, slightly sweet, and less salty flavor, with a pronounced umami taste.
  • Usage: Dark soy sauce is primarily used to add color and deepen the flavor of dishes. It is often used in braising, stewing, and marinating, and it provides a glossy finish to the food.

Holan East China

III. Traditional Uses of Light Soy Sauce in Chinese Culture:

This sauce plays an integral role in Chinese culinary traditions, enhancing the overall dining experience in various ways:

1. Flavor Enhancer:

  • Light soy sauce is used to intensify the flavors of dishes. It adds a salty and savory component to enhance the umami taste of ingredients.

2. Marinades and Seasoning:

  • It is a key ingredient in marinades, providing a savory and salty base for various proteins, including meat, poultry, and tofu.

3. Dipping Sauce:

  • This sauce is often served as a dipping sauce alongside dishes like dumplings, spring rolls, and seafood. It pairs well with ingredients like ginger, garlic, and vinegar.

4. Stir-Fries:

  • It is frequently added to stir-fries to season the ingredients and create a balanced flavor profile.

5. Table Condiment:

  • Light soy sauce is a common table condiment, readily available for individuals to season their meals according to their preferences.

6. Soups and Noodles:

  • In noodle soups, light soy sauce is used to add depth of flavor, while it is also used to season and color various noodle dishes.

IV. Tradition and Significance:

1. Cultural Heritage:

  • Light soy sauce is deeply ingrained in Chinese culinary heritage. It represents a link to centuries of culinary traditions and techniques that have been passed down through generations.

2. Balance and Harmony:

  • Chinese cuisine places a strong emphasis on achieving a harmonious balance of flavors. This sauce plays a pivotal role in this by providing the necessary saltiness and umami to create a well-rounded taste profile.

3. Symbolism:

  • In Chinese culture, this sauce is often regarded as a symbol of unity and togetherness, as it is a staple at communal dining occasions.

4. Health Benefits:

  • Soy sauce is recognized for its potential health benefits, including its role in digestion, as well as its antioxidant and anti-inflammatory properties.

V. Regional Variations:

While light soy sauce is widely used throughout China, there can be regional variations in its preparation and usage. For instance, in the southern regions of China, soy sauce is often lighter and saltier, while in the northern regions, it may be thicker and slightly sweeter.

VI. Culinary Traditions:

Light soy sauce is not only limited to traditional Chinese cuisine; it has also found its way into various international dishes and fusion cuisines. Its versatility and balanced flavor make it a beloved ingredient worldwide.

VII. Conclusion: The Heart of Chinese Flavor

This type of sauce is more than just a condiment; it is the heart of Chinese flavor. Its history, traditions, and significance in Chinese culture run deep.

With its ability to enhance and harmonize flavors, this sauce continues to play a vital role in Chinese cuisine, offering both culinary pleasures and a connection to a rich heritage that transcends generations. As a symbol of unity, a flavor enhancer, and a cultural treasure, light soy sauce remains an indispensable component of Chinese culinary artistry.

Whether used as a marinade, a dipping sauce, or a seasoning, it carries with it the essence of a time-honored culinary tradition that enriches and unifies the Chinese dining experience.


Holan East China

Spinach usage in the Chinese gastronomy

Spinach, known as “bo cai” (菠菜) in Mandarin, is a versatile leafy green that finds its place in various Chinese dishes, contributing to both the flavor and nutrition of Chinese gastronomy. Chinese cuisine features a wide array of preparations for spinach, each showcasing the versatility and adaptability of this nutritious vegetable. Here are some of the ways spinach is used in Chinese gastronomy:

1. Spinach Stir-Fry:

  • Stir-frying is a common method of cooking spinach in Chinese cuisine. It’s often quickly stir-fried with garlic, ginger, and a touch of soy sauce or oyster sauce to create a simple and nutritious side dish. The rapid cooking process retains the vibrant green color and crisp-tender texture of the spinach.

2. Spinach and Tofu Soup:

  • Spinach can be added to clear, savory Chinese soups along with tofu. This combination provides a balance of flavors and textures, with the spinach contributing a fresh, leafy element to the dish.

3. Spinach and Century Egg Salad:

  • Century eggs, preserved with a mixture of clay, ash, salt, and quicklime, are a traditional delicacy in Chinese cuisine. Slices of century egg are often paired with fresh spinach to create a flavorful and contrasting salad. A drizzle of soy sauce and a sprinkle of sesame oil add depth to the dish.

4. Spinach Dumplings:

  • Spinach is sometimes used to make dumpling wrappers, giving them a vibrant green color and a subtle spinach flavor. These wrappers are then filled with various ingredients like minced meat or vegetables.

5. Spinach and Garlic Congee:

  • Spinach can be added to Chinese congee, a rice porridge, for added nutrition and flavor. The spinach wilts in the hot congee, providing a pop of color and freshness to the dish.

6. Spinach and Seafood Dishes:

  • Spinach pairs well with seafood in Chinese cuisine. It is often included in dishes like garlic spinach with shrimp or spinach in a seafood hot pot, where the mild, slightly sweet flavor of the spinach complements the seafood.

7. Spinach in Hot Pots:

  • Spinach is a common addition to Chinese hot pots, such as Sichuan-style hot pot or Mongolian hot pot. The spinach is added to the hot broth, wilting quickly and absorbing the flavors of the surrounding ingredients.

8. Spinach and Noodle Dishes:

  • Spinach noodles are made by incorporating spinach puree into the noodle dough. These green noodles are then used in various Chinese noodle dishes, from stir-fried noodles to noodle soups, adding color and a mild spinach flavor.

9. Spinach in Dim Sum:

  • Spinach is sometimes used as a filling in Chinese dim sum, such as spinach dumplings or steamed spinach buns. These dishes provide a healthy and tasty option in the world of dim sum.

10. Spinach with Fermented Tofu: – Spinach can be paired with fermented tofu, also known as “stinky tofu.” The creamy and pungent flavor of fermented tofu complements the mild spinach, creating a distinctive side dish.

11. Spinach and Mushrooms: – Spinach and mushrooms often come together in Chinese vegetarian dishes, stir-fries, and hot pots. The combination of the earthy flavors of mushrooms and the leafy greens of spinach creates a harmonious and nutritious dish.

12. Spinach in Congee: – Spinach is frequently used in congee, a popular Chinese rice porridge. It adds a fresh and nutritious element to this comforting and versatile dish.

13. Spinach Salad: – Fresh spinach leaves are used to create salads, often paired with a variety of toppings such as cherry tomatoes, nuts, and sesame dressing. These salads are popular in contemporary Chinese dining.

14. Spinach and Egg Dishes: – Spinach and eggs are combined in various Chinese dishes, including omelets, scrambled eggs, and egg drop soups. The addition of spinach provides color and a healthy twist to egg-based dishes.

Spinach’s mild flavor and nutritional value make it a beloved and versatile ingredient in Chinese gastronomy. It is often used in a variety of dishes, whether as a side, a main ingredient, or a component in soups, salads, and hot pots. Its adaptability and ability to complement a wide range of flavors and textures make spinach a staple in Chinese cooking, contributing to the diversity and richness of Chinese cuisine.

Holan East China