* Exported from BigOven *

Asparagus And Sesame Chicken Soup

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :*Poultry Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
2 pounds chicken
3 tablespoon sesame oil
6 slices ginger root
1/2 cup medium sherry
1/2 teaspoon salt
2 cups warm water
1 teaspoon sugar
1/2 cup button mushrooms --canned
8 fresh asparagus spears

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into
bite-size pieces. NOTE: if tempted to use breast meat without bones,
please don't; bones add to body and flavor of soup. Peel and slice
ginger root. Wash and cut asparagus into 2" sections.

Braising: Heat wok to medium hot. Add sesame oil. Start braising
chicken a few pieces at a time when oil begins to smell. Sesame oil
will burn at lower temperature than other cooking oils, so avoid hot
wok. After browning lightly, return chicken pieces to wok; add ginger
slices, sherry and salt. When sherry boils, add water and sugar. Turn
up heat, bring to boil, then reduce heat to simmer, cover and simmer for
30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes.
Transfer to covered soup tureen (or put plate on top of soup bowl),
place in steamer on low, and hold until ready to serve.
You can make this soup in large sauce pan, if wok is needed for
something else.

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