Asparagus and sesame chicken soup

To make some delightful asparagus and sesame chicken soup we’ll first need to wash our 2lbs chicken, remove the pockets of fat, pat dry and chop into bite-size
pieces.*

Next, we are going to peel and slice the ginger root and then wash and cut the 8 fresh asparagus spears into 2 inch sections.

Braising: we’ll need to heat our wok to a medium heat. Add to the wok 3 tbsp sesame oil. Start by braising the chicken a few pieces at a time when oil begins to get hot. Sesame oil will actually burn at a lower temperature than other cooking oils, so try to avoid a hot wok.

After browning lightly, return chicken pieces to wok; add the ginger root slices, 1/2 cup of sherry and salt.

Once the sherry boils, add the water and sugar. Turn up heat and gently bring to the boil, then reduce heat to simmer. Cover the wok and simmer for around 30 minutes.

Now it’s time to add the button mushrooms and asparagus spears. Let this simmer for another 15 minutes.

Finally, transfer to a covered soup tureen (or put plate on top of Soup bowl), place in steamer on low, and hold the soup until you are ready to serve to your hungry guests!

Tip: If you haven’t got a wok handy or it’s being used for something else, you can make this delicious soup in large saucepan.

* A quick word of warning! Don’t be tempted to use chicken meat without the bones. Bones will add flavour to the asparagus and sesame chicken soup and will taste different if not used.