Chicken Asparagus Soup

Method

1. Snap or trim off the woody asparagus ends. Cut the tender stalks into 1 cm pieces and keep the final 3 cm tips in a separate bowl. Slice the chicken against the grain into strips no thicker than 5 mm so it cooks evenly in the broth.
2. Heat the oil in a 3 litre saucepan over medium heat. Cook the onion and ginger for 3–4 minutes until the onion turns translucent without colouring. Browned onion would give a darker, sweeter soup than intended.
3. Add the stock and bring to a gentle boil. Lower to a simmer for 5 minutes. Remove the ginger slices with a slotted spoon if you prefer a smooth eating texture; their flavour is already in the broth.
4. Separate the chicken strips as you slide them into the simmering stock. Stir gently and simmer for 4–5 minutes until the thickest strip reaches 74°C. Skim any loose surface foam instead of vigorously boiling it into the soup.
5. Add the asparagus stalk pieces and simmer for 2 minutes. Add the tips, fish sauce and white pepper, and cook for another 1–2 minutes. The asparagus should be bright green and tender enough to bite, not collapsing.
6. Stir the slurry and pour it in while stirring the soup. Simmer for 1 minute. The broth should feel silky rather than heavy; stop short of using all the slurry if it already coats a spoon lightly.
7. Reduce to a slow simmer. Pour the beaten eggs in a thin stream while moving a spoon slowly in one direction. Leave for 20 seconds, then gently separate the ribbons and simmer for a further minute until the egg is fully set. Stir in sesame oil and spring onions, taste for seasoning, and serve promptly.