Asparagus and Sesame Chicken Soup

Recipe Ingredients

2 lbs	908g / 32oz	Chicken
3 tablespoons	45ml	Sesame oil
6		Ginger root
1/2 cup	118ml	Medium sherry
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Warm water
1 teaspoon	5ml	Sugar
1/2 cup	118ml	Button mushrooms - canned
8		Fresh asparagus spears

Recipe Instructions

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.

Source:
Adapted from Vegetarian Times

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