Ingredients
200 g spinach, 1 carrot, 50 g ginkgo nuts, and 50 g peeled chestnuts.
Seasonings
5 g ginger slices, 1 teaspoon salt, 1/2 teaspoon chicken bouillon powder, 1500 g (about 6 1/2 cups) chicken broth.
Steps
1. Remove the roots from the spinach, wash it, cut into small sections, briefly blanch in boiling water, then drain well; peel the carrot, wash it, and slice into flower shapes.
2. Bring the chicken broth to a boil in a pot. First, add the ginkgo nuts, chestnuts, ginger slices, and carrots, and cook briefly. Then add salt and cook for about 5 minutes. Finally, add the spinach and chicken bouillon, and cook until the flavors meld. Remove from the pot and serve.