asparagus & sesame chicken soup

Asparagus And Sesame Chicken Soup


  • 2lbs chicken
  • 2c vegetable stock
  • 4c warm water
  • 3tbsp sesame oil
  • 2tsp sugar 10 – 12 slices ginger root, peeled, sliced, and minced
  • 1c dry sherry
  • 1c button mushrooms
  • 16 fresh asparagus Spears, rinse, trim off woody ends, break into 1-inch pieces
  • 1tsp salt


Add sesame oil to heavy skillet. Heat over medium heat.  Braise chicken pieces, a few batches at a time. Add additional oil, if necessary. Remove browned chicken with slotted spoon and drain.

Add ginger slices, sherry and salt to skillet. Stir with wooden spoon, and bring to a gentle boil.

Stir in stock, water and sugar. Increase heat to medium-high heat. Bring to a boil. Reduce heat. Simmer 30 minutes.

Stir in mushrooms and asparagus pieces. Simmer 15 minutes.  Serve.