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8 ounces boneless, skinless chicken, cut into 1/2-inch portions 1/2 cup brewed Salada Green tea 5 ounces dry bean thread noodles 4 cups chicken stock 2 (1/2-inch thick) slices ginger root, lightly mashed 1/2 cup oyster mushrooms, cubed 3 cups packed spinach leaves, large stems removed Salt and white pepper, to taste |
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Place the chicken in a large bowl and add the green tea. Cover and refrigerate one hour to marinate. Cover the bean
thread noodles with warm water. Soak until softened, about 10 minutes. Drain. In a big pot bring the stock, ginger and mushrooms to a boil over high heat. Reduce heat and simmer two minutes. Add the chicken, including the tea marinade and noodles. Return to a boil. Reduce heat and simmer three minutes. Add the spinach and boil for two minutes. Season with salt and pepper. |
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