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CATEGORY CUISINE TAG YIELD
Meats Chinese Chinese, Poultry, Soups/stews 4 Servings

INGREDIENTS

2 lb Chicken
3 T Sesame oil
6 Slices ginger root
1/2 c Medium sherry
1/2 t Salt
2 c Warm water
1 t Sugar
1/2 c Button mushrooms, canned
8 Fresh asparagus spears

INSTRUCTIONS

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.
Submitted By COOK4U@AOL.COM On SAT, 5 AUG 1995 113122  -0400  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 296
Calories From Fat: 115
Total Fat: 13g
Cholesterol: 0mg
Sodium: 3324.6mg
Potassium: 1638.5mg
Carbohydrates: 24.7g
Fiber: 8.2g
Sugar: 1.7g
Protein: 19.5g


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