Recipe#25599

Title: ASPARAGUS& SESAME CHICKEN SOUP

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

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