Chicken and Lotus Seed Soup

1 hours Prep: 10 minutes Cook: 45 minutes

173 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	cup	chicken breast	julienne
12	each	lotus seeds	dried
4	each	mushrooms, black trumpet
1/2	cup	celery	julienne
1	tablespoon	ham	julienned
2	each	parsley sprigs
5	cups	chicken broth
2	each	ginger root	slices
2	tablespoons	sherry	dry
1/2	teaspoon	sugar
1	teaspoon	salt
2	teaspoons	lotus leaves	powder

Directions

Blanch lotus seeds, remove reddish brown tip.

Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks.

Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1 inch sections.

Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1 inch strips.

Heat stock in 3-quart pan or sandy pot.

Add ginger, sherry, sugar and salt.

Bring to gentle boil, then add lotus seeds, chicken and mushrooms.

Simmer soup for 30 minutes. Add celery and ham.

Simmer for another 15 minutes.

Mix lotus root powder with a little hot stock, then stir into soup.

Transfer to heated serving bowl, or serve in sandy pot.

Garnish with Chinese parsley.

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Nutrition Facts

Serving Size 357g

Amount per Serving

Calories 173 25% of calories from fat

	% Daily Value*
Total Fat 5.0g	7%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 39mg	13%
Sodium 1098mg	46%
Total Carbohydrate 12.0g	4%
Dietary Fiber 0.0g	1%
Sugars 6.0g
Protein 19.0g	37%

Vitamin A	1%		Vitamin C	2%
Calcium	2%		Iron	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Challah

Makes a really nice couple of loaves. The directions are easy to follow, nice because this was the first time I'd ever made this particular bread, and the results are lovely. The instructions call for five of the six cups of flour to be added; the last cup is to make the dough stiffer if need be and flour the board, I am assuming, since that is what you generally do in bread making.