Title: Asparagus and sesame chicken soup
 Categories: Vegetables
      Yield: 4 Servings
 
      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 ts 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. You
  can make this soup in large sauce pan, if wok is needed for something
  else.  Serves 4