2 - 2.5lbsbone-inskin-on chicken breast or thigh (cut into big chunks)
2Tablespoonscooking oil
2incheslength gingerthinly sliced
1medium onionthinly sliced
3clovesof garlicfinely chopped
1bunch of Asparagusabout 1 lb, tough end trimmed and cut in thirds
6cupswater
1eggbeaten
Fish sauce or salt to season
Ground black pepper
Instructions
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.