Chicken Broth Glazed Asparagus | Chef John’s Cooking Class

First, make a pot of chicken broth using a whole chicken. ( Note: we recommend using old chicken). In a large stockpot, add the whole chicken, 1 tbsp Shaoxing cooking wine, and cold water. The whole chicken should be submerged in water. Turn the heat to high and bring it to a boil. Skim off any foam that accumulates on the surface until foam no longer rises. Turn the heat to low and simmer for 1.5-2 hours.

Julienne ham. Cut off the hard bottom part of the asparagus.

In a medium cooking pot over high heat, bring a half pot of water to a boil, add a pinch of salt, quickly blanching the asparagus in the boiling water for 20-40 seconds, remove from the pot, and cool down in ice-cold water. (Must soak the asparagus in ice-cold water to keep it crunchy. )

In a small cooking pan, add oil and garlic slices, fry until golden. Pour out the oil, but keep the garlic slices in the pan. (Save the oil for making other dishes. Don't heat the oil temperature too high when frying the garlic slices, otherwise, garlic slices may get scorched and taste bitter.)

Add chicken broth and bring to a boil, add salt to season. Add ham in the end.

Place asparagus on a serving plate, pour the chicken soup on top of the asparagus and serve.

Enjoy!

Notes: When making chicken broth, do not cook over high heat, otherwise, the broth will become cloudy. You can put the leftover chicken broth in a glass container and store it in the refrigerator for 3-5 days. You can also put them in a freezer bag and store them in the freezer for a month. De-freeze it before cooking next time.