Ingredients
The following ingredients have 4 Servings
- 1 pound boneless, skinless chicken breasts (cut into 1-inch (2.5 cm) cubes)
- 2 teaspoons arrowroot powder or cornstarch
- 1 teaspoon Diamond Crystal kosher salt (or 3/4 teaspoon Morton kosher salt)
- 2 teaspoons ice water
- 1 large egg white
- 1 tablespoon avocado oil (ghee, or fat of choice)
- 1 large (2 oz) shallot (thinly sliced)
- 1/4 pound large shiitake mushrooms (stemmed and thinly sliced)
- One (2 inch) piece of fresh ginger (peeled and cut into thin coins)
- 3 garlic cloves (peeled and smashed)
- 6 cups chicken bone broth or chicken broth
- 2 teaspoons coconut aminos or soy sauce
- 1 teaspoon fish sauce
- Salt and freshly ground black pepper
- 6 cups (6 oz) baby spinach
- 1/2 teaspoon toasted sesame oil
Instruction
- In a food processor, pulse the chicken until finely chopped.
- Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
- Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
- Toss in the ginger and garlic and cook until fragrant, about 1 minute.
- Pour in the broth. Increase the heat to high to bring the soup to a boil.
- Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
- Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
- Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
- Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.