Asparagus And Sesame Chicken Soup
* exported from bigoven * 
 
 
recipe by : 
serving size :4 
cuisine : 
main ingred. : 
categories :*poultry chinese 
 
amount measure ingredient -- preparation method 
  --------------------------------
2 lb.  chicken
3 Tbsp  sesame oil
6 slice  ginger root
1/2 cup  medium sherry
1/2 tsp  salt
2 cup  warm water
1 tsp  sugar
1/2 cup  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. 
 
-- 
(ID: 5134) Mirror: rec.food.recipes: Mon, Nov 8, 2004


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