Instructions: 1. Chop the chicken into bite-size pieces.

2. Mix with the soy sauce, sugar, gingerroot, and sherry.

3. Marinate for 1 hour.

4. Roll the chicken in the rice flour.

5. Remove tough parts of the asparagus. Slice diagonally into long strips.

6. Arrange evenly in a heat proof dish and sprinkle with the salt.

7. Place the chicken pieces on top of the asparagus.

Cooking:

1. Put in a steamer over rapidly boiling water for 20 minutes or until done.

Makes 4 to 10 servings.

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