asparagus & sesame chicken soup

How To Make asparagus & sesame chicken soup

• 1

  Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
• 2

  Wash and cut asparagus into 2\" sections.
• 3

  NOTE: If tempted to use breast meat without bones, please don\'t; bones add to body and flavor of soup.
• 4

  Peel and slice ginger root.
• 5

  Wash and cut asparagus into 2\" sections.
• 6

  Braising: Heat wok to medium hot then add sesame oil and start braising chicken a few pieces at a time when oil begins to smell.
• 7

  Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.
• 8

  After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
• 9

  When sherry boils, add water and sugar.
• 10

  Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
• 11

  Add mushrooms and asparagus, simmer for another 15 minutes.
• 12

  Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.
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