Chicken & Lotus Seed Soup

This is the kind of soup you’d find at a proper Chinese banquet. Dried lotus seeds, rehydrated black mushrooms, julienned chicken breast, and thin strips of Smithfield ham simmer gently in a ginger-and-sherry-scented broth until every ingredient releases its essence into the pot.

Lotus root powder stirred in at the end gives the broth a subtle body without making it heavy. A garnish of Chinese parsley (cilantro) adds a bright, herbal finish.

Every element is cut into delicate matchsticks and strips, making this as beautiful to look at as it is to sip. It’s restorative, warming, and deeply satisfying.

Kitchen Tips

• Remove the reddish-brown tip from each lotus seed after blanching. This bitter core will ruin the soup’s clean, sweet flavor if left in.
• Soak the dried mushrooms for a full 30 minutes in warm water. They need to be completely soft before slicing into matchsticks. Save the soaking liquid to add extra umami to the broth if you like.
• Use Smithfield ham or a similarly pungent cured ham. Regular deli ham won’t give you the intense, salty depth this soup needs. A little goes a long way.