ASPARAGUS & SESAME CHICKEN SOUP

Steps:

• 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.