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Books
Easy Family Recipes from a Chinese-American Childhood (Knopf Cooks American Series)
Easy Family Recipes from a Chinese-American Childhood (Knopf Cooks American Series)
by Ken Hom
Used from: $6.44

The Modern Art of Chinese Cooking: Techniques and Recipes
The Modern Art of Chinese Cooking: Techniques and Recipes
by Barbara Tropp
Used from: $11.90

Foods of the World: Recipes:Chinese Cooking
Foods of the World: Recipes:Chinese Cooking

Used from: $5.00

Chinese Cooking (Recipes): Cantonese (International Gourmet Series)
Chinese Cooking (Recipes): Cantonese (International Gourmet Series)
by Margaret Leeming
Used from: $0.35

RECIPES : CHINESE COOKING
RECIPES : CHINESE COOKING
by TIME LIFE BOOKS
Used from: $3.00



ASPARAGUS AND SESAME CHICKEN SOUP

2 lbs Chicken
2 c Warm water
3 tbsp Sesame oil
1 tsp Sugar
6 Slices ginger root
1/2 c Button mushrooms, canned 1/2 c Medium sherry
8 Fresh asparagus spears
1/2 tsp Salt

  

Wash 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, and 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.

From "Cooking Chinese Style" - Just "click here" to see more of the delicious recipes.


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