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Add a photoServings: 4
Ingredients
- 1 c. Chicken breast, julienne
- 12 x Dry lotus seeds
- 4 x Nami black mushrooms
- 1/2 c. Celery, julienne
- 1 Tbsp. Smithfield ham, julienne
- 2 sprg Chinese parsley
- 5 c. Chicken stock
- 2 slc fresh ginger root
- 2 Tbsp. Dry sherry
- 1/2 tsp Sugar
- 1 tsp Salt
- 2 tsp Lotus root pwdr
Directions
- Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in hot water till soft, about 30 min; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or possibly other pungent pressed ham) in 1" strips.
- Soup: Heat stock in 3-qt pan or possibly sandy pot. Add in ginger, sherry, sugar and salt. Bring to gentle boil, then add in lotus seeds, chicken and mushrooms. Simmer soup for 30 min. Add in celery and ham. Simmer for another 15 min. Mix lotus root pwdr with a little warm stock, then stir into soup. Transfer to heated serving bowl, or possibly serve in sandy pot.
- Garnish with Chinese parsley.
- NOTE: Lotus seeds require about 30 min in simmering water to soften.
- Check them before adding ham and celery; simmer longer if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 639g | |
| Recipe makes 4 servings | |
| Calories 322 | |
| Calories from Fat 45 | 14% |
| Total Fat 4.98g | 6% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.06g | |
| Cholesterol 30mg | 10% |
| Sodium 1198mg | 50% |
| Potassium 1909mg | 55% |
| Total Carbs 50.54g | 13% |
| Dietary Fiber 14.8g | 49% |
| Sugars 1.33g | 1% |
| Protein 20.08g | 32% |
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