* 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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