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Associate.com - Share Your Recipe!

Recipe Name: Asparagus And Sesame Chicken Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Chinese Last Modified: 2/22/2014
Base: Poultry Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
2 Pound(s) Chicken
3 Tablespoon(s) Sesame oil
6 Slices ginger root
1/2 Cup(s) Medium sherry
1/2 Teaspoon(s) Salt
2 Cup(s) Warm Water
1 Teaspoon(s) Sugar
1/2 Cup(s) Button mushrooms, canned
8 Fresh asparagus spears
Directions:
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

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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