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Ingredientes
- 2 lb Chicken
- 3 Tbsp. Sesame oil
- 6 slc ginger root
- 1/2 c. Medium sherry
- 1/2 tsp Salt
- 2 c. Hot water
- 1 tsp Sugar
- 1/2 c. Button mushrooms, canned
- 8 x Fresh asparagus spears
Direcciones
- Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pcs.
- NOTE: if tempted to use breast meat without bones, please don`t; bones add in to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections. Braising: Heat wok to medium warm. Add in sesame oil. Start braising chicken a few pcs at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid warm wok. After browning lightly, return chicken pcs to wok; add in ginger slices, sherry and salt. When sherry boils, add in water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 min. Add in mushrooms and asparagus, simmer for another 15 min. Transfer to covered soup tureen (or possibly put plate on top of soup bowl), place in steamer on low, and hold till ready to serve. You can make this soup in large sauce pan, if wok is needed for something else.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 4 servings | |
| Calories 479 | |
| Calories from Fat 300 | 63% |
| Total Fat 33.47g | 42% |
| Saturated Fat 8.11g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 407mg | 17% |
| Potassium 366mg | 10% |
| Total Carbs 6.29g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 3.72g | 2% |
| Protein 29.17g | 47% |
