*  Exported from  MasterCook  *
 
                      ASPARAGUS & SESAME CHICKEN SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Poultry
                 Soups/stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Chicken
    3       tb           Sesame oil
    6                    Slices ginger root
      1/2   c            Medium sherry
      1/2   ts           Salt
    2       c            Warm water
    1       t            Sugar
      1/2   c            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.
   Submitted By COOK4U@AOL.COM  On   SAT, 5 AUG 1995
   113122 -0400
  
 
 
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