A quick and simple gingered-sesame chicken soup with sliced mushrooms and asparagus.

Asparagus and Sesame Chicken Soup

2 tablespoons sesame oil
2 pounds fresh boneless, skinless chicken breasts, sliced into 1/2-inch pieces
1 teaspoon grated gingerroot
1/2 cup sherry
1/2 teaspoon salt
1 1/2 cups warm water
1 teaspoon granulated sugar
1/2 cup sliced mushrooms
1/4 pound asparagus spears, trimmed and sliced

1. Heat a wok until medium hot. Add sesame oil. Brown chicken slices, turning to brown both sides. When browned, add gingerroot, sherry, and salt.
2. When the liquid boils, add warm water and sugar. Raise the heat and return to a boil, then reduce the heat to a simmer. Cover and simmer for 30 minutes.
3. Add mushrooms and sliced asparagus spears; simmer uncovered for 15 additional minutes.
4. Serve with hot, steaming rice.

Makes 4 servings.

Cooking Tip: Add up to 1/2 cup more water while simmering chicken as necessary.