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1. Soak fishs maw, then dice. 2. Dice chicken and water chestnuts. Cut spinach leaves in 2-inch sections. Mince ham. 3. Bring stock to a boil. Add diced ingredients and simmer, covered, 30 minutes. 4. Add spinach and simmer, uncovered, 3 minutes. Stir in salt, soy sauce and pepper. Garnish with minced ham. VARIATIONS: For the spinach, substitute Chinese lettuce or mustard cabbage and simmer, uncovered, 6 minutes. For the chicken, substitute 2 slices smoked ham, cut in strips. Omit ham garnish. For the water chestnuts and spinach, substitute 4 dried black mushrooms (soaked) and 1/2 cup bamboo shoots, both cut in strips. Add both in step 4, and simmer, covered, 6 minutes. (For color, garnish soup with 4 or 5 blanched snow peas.) From
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|Serving Size: 1 Serving (2191g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 41 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1g|
|Cholesterol 22.5mg||7 %|
|Sodium 8608.1mg||297 %|
|Potassium 253.9mg||7 %|
|Total Carbohydrate 30.9g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 29.6g|
|Protein 7.6g||11 %|
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Calories per serving: 191
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