RECIPES OF CHINA

Ingredients

1 cup

12

4

1/2 cup

1 tbsp

2 sprigs

5 cups

2 slices

2 tbsp

1/2 tsp

1 tsp

2 tsp

Chicken breast (julienne)
Dried lotus seeds
Black mushrooms
Celery (julienne)
Ham (julienne)
Chinese parsley
Chicken stock
Fresh ginger root
Dry sherry
Sugar
Salt
Lotus root powder

1. Blanch lotus seeds, remove reddish brown tip
2. Wash and soak mushrooms in warm water until soft, for about 30 minutes, remove stems and slice in thin matchsticks
3. Before slicing celery, scrap off stringy back of stalk and slice julienne lengthwise in 1" sections
4. Slice chicken breast and ham (or other pungent pressed ham) in 1 inch strips
5. Heat stock in 3 quart pan or sandy pot
6. Add ginger, sherry, sugar and salt
7. Bring to gentle boil, then add lotus seeds, chicken and mushrooms
8. Simmer soup for about 30 minutes (for lotus seeds to soften) and add celery and ham
9. Simmer for another 15 minutes and mix lotus root powder with a little hot stock, then stir into soup
10. Transfer to heated serving bowl, or serve in sandy pot
11. Garnish with Chinese parsley