*  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 [email protected]  On   SAT, 5 AUG 1995
 113122 -0400



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