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
- Heat a wok until medium hot. Add sesame
oil. Brown chicken slices, turning to brown both sides. When
browned, add gingerroot, sherry, and salt.
- 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.
- Add mushrooms and sliced asparagus spears;
simmer uncovered for 15 additional minutes.
- Serve with hot, steaming rice.
Makes 4 servings.
Cooking Tip: Add up to 1/2 cup more water
while simmering chicken as necessary.
