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1. Add sesame oil to heavy skillet. Heat over medium heat.
2. Braise chicken pieces, a few batches at a time. Add additional oil, if necessary. Remove browned chicken with slotted spoon and drain.
3. Add ginger slices, sherry and salt to skillet. Stir with wooden spoon, and bring to a gentle boil.
4. Stir in water and sugar.
5. Increase heat to medium-high heat. Bring to a boil.
6. Reduce heat. Simmer 30 minutes.
7. Stir in mushrooms and asparagus pieces. Simmer 15 minutes.
8. Transfer to soup tureen or serving bowl.
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