*  Exported from  MasterCook  *

                      CHICKEN AND LOTUS SEED SOUP

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Chinese                          Poultry

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       c            Chicken breast, julienne
 12                    Dried lotus seeds
  4                    Nami black mushrooms
    1/2   c            Celery, julienne
  1       tb           Smithfield ham, julienne
  2                    Sprigs Chinese parsley
  5       c            Chicken stock
  2                    Slices fresh ginger root
  2       tb           Dry sherry
    1/2   ts           Sugar
  1       t            Salt
  2       ts           Lotus root powder

 Preparation:  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" sections. Slice chicken breast and
 Smithfield ham (or other pungent pressed ham) in 1" strips.

 Soup:  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.

 NOTE:  Lotus seeds require about 30 minutes in simmering water to soften.
 Check them before adding ham and celery; simmer longer if necessary.



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