| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Soup |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Dried lotus seeds |
| 1 |
c |
Chicken |
| 1/2 |
c |
Mushrooms; fresh or canned |
| 1 |
ts |
Smoked ham |
| 1/2 |
c |
Green peas |
| 6 |
c |
Stock |
| 1/2 |
ts |
Sugar |
INSTRUCTIONS
1. Blanch dried lotus seeds: soak the seeds 5 minutes in hot water. Rub
off the husks. Insert a toothpick in one end of each seed. Push out &
discard the bitter tasting green heart. Rinse. Boil 10-15 minutes. Drain.
2. Slice chicken and mushrooms. Mince ham. Shell peas.
3. Bring stock to a boil. Add lotus seeds, chicken, mushrooms and sugar.
Simmer, covered, 30 minutes.
4. Add peas and simmer, uncovered, 5 minutes more. Garnish with ham.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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