1 cup chicken breast, julienne
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
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