Servings
4 s
Ingredients
- 2 pounds Chicken
- 3 tablespoons 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
Directions
- 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.
- Submitted By COOK4U@AOL.
- COM On SAT, 5 AUG 1995 113122 -0400 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini