Asparagus & Sesame Chicken Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Ingredients
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2 lbchicken
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3 Tbspsesame oil
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6 sliceginger
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1/2 csherry
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1/2 tspsalt
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2 cwarm water
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1 tspsugar
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1/2 cmushrooms, drained
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1bunch of fresh asparagus
How to Make Asparagus & Sesame Chicken Soup
- Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces.
- Wash and cut asparagus into 2" sections.
- 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 then add sesame oil and 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.
About Asparagus & Sesame Chicken Soup
Course/Dish: Chicken Soups
Other Tag: Quick & Easy
