• 1 cup chicken breast, julienne
  • 5 cup chicken stock
  • 12 dried lotus seeds
  • 2 slices fresh ginger root
  • 4 nami black mushrooms
  • 2 tbsp dry sherry
  • 1/2 cup celery, julienne
  • 1/2 tsp sugar
  • 1 tbsp smithfield ham, julienne
  • 1 tsp salt
  • 2 sprigs chinese parsley
  • 2 tsp lotus root powder

To make authentic chicken and lotus seed soup we will first blanch the lotus seeds and remove the reddish brown tip. Then we will wash and soak the mushrooms in warm water until soft for about 30 minutes, remove stems and slice into thin matchsticks.

Before slicing the celery, scrape off stringy back of stalk and slice julienne lengthwise in 1″ sections. Slice the chicken breast and Smithfield Ham (or other pungent pressed ham) in 1″ strips.

For the soup
Heat the stock in 3-quart pan or sandy pot. Add the ginger, sherry, sugar and salt. Bring to a gentle boil and then add lotus seeds, chicken and mushrooms. Simmer Soup for 30 minutes.

Add the celery and ham and simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into the soup. Transfer to a heated serving bowl, or serve in sandy pot.

Lastly, garnish the Chicken and lotus seed soup with Chinese parsley for that final touch.

*Note: Lotus seeds require simmering in water for 30 minutes to soften. Check them before adding the ham and celery. Simmer for a bit longer if necessary.Chicken and lotus seed soup makes a great starter to any Chinese meal.