Ingredients
- 2 chicken bullion -disolved in (cubes)
- 1,400 ml water
- 1,400 ml chicken broth
- 350 gr asparagus
- 18 ml oyster-flavored sauce
- 10 ml oil
- 10 ml seasame seed oil
- 6 gr rendered chicken
- 5 ml water
- 5 ml pale dry sherry
over asparagus. Serve hot. NOTE: Asparagus may be cut into 1.5 inchto 5 cm lengths.
