Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Chicken 2 c Warm water
3 tb Sesame oil 1 ts Sugar
6 sl Ginger root 1/2 c Button mushrooms, canned
1/2 c Medium sherry 8 Fresh asparagus spears
1/2 ts Salt

This recipe was inspired by a memorable soup first tasted in Taipei.
It has its origins in Fujian, only 125 miles from the Straits of
Taiwan.

Preparation: Rinse chicken, remove fat pockets, pat dry, and chop
into bite-size 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 some-
thing else.

Browse by categories