1. Pour chicken broth (3 of them) into medium pan, and bring it to hi-heat. Add chicken breast fillets and cook for 15 minutes until it's done. Turn to lo-heat. Pull out the chicken, set aside until it's cool.
2. Finely chop the chicken, and add it back to the soup. Add asparagus, sesame oil and Chinese cooking wine. Cook in medium-heat for another 5 minutes.
3. Combine cornstarch and water while stirring the soup well. Add cornstarch mixture to the soup to thicken your soup. Stop when you think it's thick enough. Add egg. Serve with grated carrot (1 tsp. per serving), green onion and Maggie Seasoning Sauce (1 tsp. per serving).