Cantonese Chicken Soup

washingtonpost.com

mllaan

A paleo-friendly chicken soup owes its velvety texture to a Cantonese cooking technique

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

1 large egg white

2 teaspoons arrowroot powder (see headnote)

2 teaspoons ice water

½ teaspoon fine salt

1 tablespoon avocado oil or ghee

1 large shallot, thinly sliced

4 ounces shiitake mushrooms, stemmed and thinly sliced

One (2-inch) piece fresh ginger, peeled and thinly sliced into coins

3 cloves garlic, peeled and smashed or grated

6 cups no-salt bone or chicken broth

2 teaspoons coconut aminos, or to taste (see headnote)

1 teaspoon fish sauce or paleo-friendly No-Fish Sauce, to taste

6 cups (about 7 ounces) baby spinach

½ teaspoon sesame oil, or to taste

Directions at washingtonpost.com

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