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Chicken and Lotus Seed Soup















Trans-fat Free


1 cup chicken breasts
12 each lotus seeds
4 each mushrooms, black trumpet
½ cup celery
1 tablespoon ham
2 each parsley sprigs
5 cups chicken broth
2 each ginger root
2 tablespoons sherry
½ teaspoon sugar
1 teaspoon salt
2 teaspoons lotus leaves


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 17325% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 1098mg 46%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 37g
Vitamin A 1% Vitamin C 2%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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