Recipe - Asparagus And Sesame Chicken Soup

2 pound Chicken
3 tablespoon Sesame oil
6 Slices ginger root
One half cup Medium sherry
One half teaspoon Salt
2 cup Warm water
1 teaspoon Sugar
One half cup Button mushrooms, canned
8 Fresh asparagus spears

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into
bitesize 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini