*  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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