Chicken and Lotus Seed Soup

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	45 minutes
	Ready In	1 hours

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Ingredients

1	cup	chicken breast	julienne
12	each	lotus seeds	dried
4	each	mushrooms, black trumpet
1/2	cup	celery	julienne
1	tablespoon	ham	julienned
2	each	parsley sprigs
5	cups	chicken broth
2	each	ginger root	slices
2	tablespoons	sherry	dry
1/2	teaspoon	sugar
1	teaspoon	salt
2	teaspoons	lotus leaves	powder

Directions

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.

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Recipe Bite

Tarragon

by Laurie

General:Summer Savory is an annual herb, Satureja hotenis, belonging to the mint family. Its dark-green, narrow leaves are dried and crushed....

Member Review

Ham Casserole

I used my left over smoked ham for this recipe and it came out awesome. I made it exactly has the recipe described and my family actually loved it. I will make it again!

Reviewed by zookigirl