Asparagus & Sesame Chicken Soup

Asparagus & Sesame Chicken Soup Recipe

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  • 2 lb
  • 3 Tbsp
    sesame oil
  • 6 slice
  • 1/2 c
  • 1/2 tsp
  • 2 c
    warm water
  • 1 tsp
  • 1/2 c
    mushrooms, drained
  • 1
    bunch of fresh asparagus

How to Make Asparagus & Sesame Chicken Soup


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

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About Asparagus & Sesame Chicken Soup

Course/Dish: Chicken Soups
Other Tag: Quick & Easy

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