Velvet Chicken and Spinach Soup

By Leite's Culinaria

Ingredients

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

Prep Time30mins
Cook Time30mins
Servings4

Instructions

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.