Remove the skin from chicken and cut it into small pieces (with bones). Wash asparagus and cut them into 5 cm pieces. Preheat stove to medium heat. Pour sesame butter in a pan and put it on the stove. When it starts to smell, add the chicken (several pieces at once). Sesame burning of sunflower oil at a lower temperature than other types of sunflower oil, so that no volume at the stove to end. Fry the chicken until it begins to lightly browning. After fry and last part of the chicken, return all the meat in the pan. Add ginger, sherry and salt. When it boils, add the sherry 2 cups water and sugar. Increase the heat and after the water boils, reduce it again, to the lowest level. Put the lid on the pan and cook for 30 minutes. Add mushrooms and asparagus and cook another 15 minutes. Serve warm.