2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned
1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt
Wash 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 saucepan, if wok is needed for something else.