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 Slices ginger root 1/2 c Button mushrooms, canned
1/2 c Medium sherry 8 Fresh asparagus spears
1/2 ts Salt

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
something else. Serves 4

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