Ingredients Jump to Instructions ↓

  1. 1 c Chicken breast, julienne

  2. 12 Dried lotus seeds

  3. 4 Nami black mushrooms

  4. 1/2 c Celery, julienne

  5. 1 tb Smithfield ham, julienne

  6. 2 Sprigs Chinese parsley

  7. 5 c Chicken stock

  8. 2 Slices fresh ginger root

  9. 2 tb Dry sherry

  10. 1/2 ts Sugar

  11. 1 ts Salt

  12. 2 ts Lotus root powder

  13. 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in

  14. 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in

  15. 1" strips. 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

  16. 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; simmer longer if necessary.


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