Serves: 4
Total Calories: 204
1. Blanch dried lotus seeds (see HOW-TO: _Almonds: To blanch).
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.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Chicken And Lotus Seed Soup recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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