Asparagus & Sesame Chicken Soup
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bunch of fresh asparagus
1Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
2Wash and cut asparagus into 2" sections.
3NOTE: If tempted to use breast meat without bones, please don't; bones add to body and flavor of soup.
4Peel and slice ginger root.
5Wash and cut asparagus into 2" sections.
6Braising: Heat wok to medium hot then add sesame oil and start braising chicken a few pieces at a time when oil begins to smell.
7Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok.
8After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
9When sherry boils, add water and sugar.
10Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
11Add mushrooms and asparagus, simmer for another 15 minutes.
12Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve.