It’s that time of year when the price of Asparagus is at its lowest. I read somewhere that the season in California starts in February and peaks around April. So when I saw that the price per pound was more than half the usual, I grabbed a bunch and knew exactly what to do with it.
I learned this recipe from my mom. Whenever she found fresh asparagus in the market, we knew what we were having for lunch. Since this vegetable was seldom sold, she would use canned asparagus or even sliced cabbage at times.
This dish is very similar to Chicken Tinola except for a few ingredients. My family actually prefers this over Tinola. Hubby said that the asparagus imparts a good distinct flavor to the broth and my kids (especially my daughter), can’t get enough of it. I still have a few more weeks until the price of this healthy spring vegetable starts to climb up again so for now, this becomes a “regular” on our dining table.
Hope you remember to make this dish when you see asparagus in the supermarket.
Chicken in Asparagus-Ginger Soup
- 2 – 2.5 lbs bone-in skin-on chicken breast or thigh (cut into big chunks)
- 2 Tablespoons cooking oil
- 2 inches length ginger thinly sliced
- 1 medium onion thinly sliced
- 3 cloves of garlic finely chopped
- 1 bunch of Asparagus about 1 lb, tough end trimmed and cut in thirds
- 6 cups water
- 1 egg beaten
- Fish sauce or salt to season
- Ground black pepper
- Heat a large pot and add the oil. Saute ginger followed by the onion slices. Cook for a minute then add in the garlic. Stir and push the mixture to one side of the pot. Add the chicken pieces (skin side down) and sear both sides for 5 minutes or until the meat juices evaporate and oil is starting to come out of the chicken. This step will add more flavor to the broth.
- Put in the water and 1 tablespoon of fish sauce (or salt). Cover and bring to a boil. As it starts to boil, skim off the scum floating on top. Lower the heat, cover and simmer for 25-30 minutes or until chicken is cooked through and tender. Season with ground black pepper.
- Gently drop the asparagus in and cook for 2-3 minutes (depending on how thick the stalks are). Taste and add more fish sauce (or salt), if needed.
- Slowly add the beaten egg, while stirring continuously. Turn the heat off and serve hot.