Chicken And Lotus Seed Soup

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#105812

serves/makes:

ready in:
1-2 hrs

ingredients

1 cup chicken breast, julienne
12 dried lotus seeds
4 Nami black mushrooms
1/2 cup celery, julienne
1 tablespoon cooked ham, julienne
2 sprigs Chinese parsley
5 cups chicken stock
2 slices fresh ginger root
2 tablespoons dry sherry
1/2 teaspoon sugar
1 teaspoon salt
2 teaspoons lotus root powder

directions

Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes. Remove stems and slice into thin matchsticks.

Before slicing celery, scrape off stringy back of stalk. Slice julienne lengthwise in 1" sections. Slice chicken breast and ham (or other pungent pressed ham) in 1" strips.

For Soup: 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.

NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery, then simmer longer if necessary.