Chinese cashew chicken recipe

How to Prepare / Make / Cook - ?Chinese cashew chicken recipe

Chinese cashew chicken recipe

Crab and Asparagus Soup

Rather than hearty chowders, Chinese seafood soups are generally light, and the fresh taste of the seafood comes through. This soup is thickened with cornstarch to keep the bits of crabmeat suspended in the broth.

8 spears asparagus
1 (6-ounce) can crabmeat, drained (about ¾ cup)
1 teaspoon dry sherry
4 cups Chinese chicken broth (page 64) plus 1 teaspoon salt or
1 (13 ¾ -ounce) can chicken broth and enough water to make 4 cups
1 slice unpeeled gingerroot, 1 X 1/8 inch each
2 tablespoons cornstarch, dissolved in ½ cup water
1 egg, beaten
Dash white pepper
1 teaspoon sesame seed oil
Salt to taste

1. Clean the asparagus, snap off the tough ends, and trim the leaves off the lower stalk. Cut on the diagonal into 1 ½ inch pieces. Set aside.
2. Flake the crabmeat, removing any cartilage, and mix with the sherry. Set aside.
3. Combine the chicken broth and gingerroot in a saucepan and bring to a boil over medium heat. Stir in the asparagus and crabmeat. As soon as the soup returns to a boil, add the cornstarch mixture and stir until the broth thickens and comes back to a boil. Stir in the egg and immediately remove from heat. Remove the gingerroot. Drizzle with sesame seed oil and adjust seasoning. Serve immediately.