Lotus Root Soup

Recipe by Amy Beh

Ingredients
350g lotus roots, remove the skin and joints
400g chicken meat or spare-ribs, cut into 3cm pieces
5 red dates
1 piece dried scallop, washed
6 cups water

Seasoning:
Salt to taste
Monosodium glutamate to taste (optional)
1 tbsp chicken stock granules
Method
Cut lotus roots to 1/2 cm thickness. Blanch chicken meat or spare-ribs in boiling water. Remove and drain.

Bring the 6 cups water to a boil. Add chicken meat/spare-ribs into the boiling water. Add in the lotus root slices, red dates and dried scallops and simmer the soup until the meat is tender. Add seasoning and serve hot.

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