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Chicken and lotus seed soup
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| Artist: |
_ |
| Categories: |
Asian, Chicken, Chinese, Ethnic, Poultry, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Chicken breast, julienne | | 12
| | Dried lotus seeds | | 4
| | Nami black mushrooms | | 1/2
| cup | Celery, julienne | | 1
| tbsp | Smithfield ham, julienne | | 2
| | Sprigs Chinese parsley | | 5
| cup | Chicken stock | | 2
| | Slices fresh ginger root | | 2
| tbsp | Dry sherry | | 1/2
| tsp | Sugar | | 1
| tsp | Salt | | 2
| tsp | Lotus root powder |
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Procedures:
| 1 | Preparation: blanch lotus seeds, remove reddish brown tip. | | 2 | Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. | | 3 | Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. | | 4 | Slice chicken breast and smithfield ham (or other pungent pressed ham) in 1" strips. | | 5 | Soup: heat stock in 3-quart pan or sandy pot. | | 6 | Add ginger, sherry, sugar and salt. | | 7 | Bring to gentle boil, then add lotus seeds, chicken and mushrooms. | | 8 | Simmer soup for 30 minutes. | | 9 | Add celery and ham. | | 10 | Simmer for another 15 minutes. | | 11 | Mix lotus root powder with a little hot stock, then stir into soup. | | 12 | Transfer to heated serving bowl, or serve in sandy pot. | | 13 | Garnish with chinese parsley. | | 14 | Note: lotus seeds require about 30 minutes in simmering water to soften. | | 15 | Check them before adding ham and celery; simmer longer if necessary. |
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