Chicken & Lotus Seed Soup
Yield
4 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
chicken breasts
julienne |
|
| 12 | each |
lotus seeds
dried |
* |
| 4 | each |
mushrooms, black trumpet
|
* |
| ½ | cup |
celery
julienne |
|
| 1 | tablespoon |
ham
julienned |
*
|
| 2 | each |
parsley sprigs
|
*
|
| 5 | cups |
chicken broth
|
|
| 2 | each |
ginger root
slices |
*
|
| 2 | tablespoons |
sherry
dry |
|
| ½ | teaspoon |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
lotus leaves
powder |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
chicken breasts
julienne |
|
| 12 | each |
lotus seeds
dried |
* |
| 4 | each |
mushrooms, black trumpet
|
* |
| 118 | ml |
celery
julienne |
|
| 15 | ml |
ham
julienned |
*
|
| 2 | each |
parsley sprigs
|
*
|
| 1.2 | l |
chicken broth
|
|
| 2 | each |
ginger root
slices |
*
|
| 3E+1 | ml |
sherry
dry |
|
| 2.5 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
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.
