Chicken, Gyoza and Asparagus Summertime Soup…

What you need:

• 3 lbs. whole chicken, cut into skinless serving size pieces or any chicken pieces of your choice
• 1 lb. asparagus, just the tender bits
• 1 thumb-size ginger, peeled and sliced in small pieces
• 1 medium onion, chopped
• 1 cup mushrooms chopped
• 3 tablespoons olive oil
• 2 tablespoons fish sauce or oyster sauce
• 14 cups water (it sounds like a lot but it’s not)
• 6-10 gyoza (I use frozen ones from Save On Foods)
• Coarser salt for seasoning

What you do:

1. Sprinkle chicken pieces with salt. Set aside for 10 minutes. Add olive oil and saute.
2. Add ginger and onions and cook over medium heat for 2 minutes or until onions are soft.

1. Add fish sauce (oyster sauce) and stir to combine flavor.
2. Add water and bring to a boil. Lower the heat and let simmer for 30 minutes or until meat is tender. Make sure to skim any scummy stuff that floats on the surface of the stock.

1. Add the asparagus  and gyoza and cook for 3 minutes or until the asparagus are crisp and tender.

Correct seasonings by adding fish sauce or salt to soup…

Serve and enjoy!