Asparagus and Sesame Chicken Soup

• 2 lbs chicken
• 2 cups chicken stock or 2 cups broth
• 3 tablespoons sesame oil
• 1 teaspoon sugar
• 6 slices gingerroot
• 12 cup button mushroom, canned
• 12 cup medium sherry
• 8 fresh asparagus spears 1/2 tsp salt

1. Wash chicken, remove fat pockets, pat dry, and chop into bite size pieces.
2. Peel and slice ginger root.
3. Wash and cut asparagus into 2" sections.
4. Braising: Heat wok to medium Hot.
5. Add sesame oil.
6. Start braising chicken a few pieces at a time when oil begins to smell.
7. Sesame oil will burn at lower temperature than other cooking oils, so avoid Hot wok.
8. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt.
9. When sherry boils, add chicken stock/broth and sugar.
10. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes.
11. Add mushrooms and asparagus, simmer for another 15 minutes.
12. You can make this Soup in large Sauce pan, if wok is needed for something else.

chicken, chicken, sesame oil, sugar, gingerroot, button mushroom, sherry, salt

Taken from www.food.com/recipe/asparagus-and-sesame-chicken-soup-422810 (may not work)