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Asparagus & Sesame Chicken Soup

Asparagus & Sesame Chicken Soup

Braised white meat chicken with fresh cut asparagus in a toasty sesame flavored soup.
Ingredient:
2 lbs Chicken 3 tbsp Sesame Oil 6 Slices Ginger Root 1/2 cup Medium Sherry 1/2 tsp Salt 2 cup Warm Water 1 tsp Sugar 1/2 cup Mushrooms (canned) 8 Asparagus Spears
Direction:
1. Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. 2. 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. 3. 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. 4. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. 5. 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. 6. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve. 7. You can make this soup in large sauce pan, if wok is needed for something else.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings

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