Cook time: 2 ½ hrs
Yield: 2 to 3 serves
Useful tool: Fat separator for filtering out the oil on the surface of soup.
Ingredients:
- ½ (about 690 gm）chicken
- 10 gm wood ear, hydrated and cut in smaller size
- 30 gm dried chinese yam (乾淮山), soaked to soften
- 3 tsp (about 10 gm) goji
- 2 honey dates
- 1 Tbsp(10 gm) red dates
- 2 Tbsp (about 30 gm) lotus seeds
- 2 L water
- salt, to taste
- Remove the chicken skin. Blanch in boiling water to remove any blood or impurities. Cut into two to three pieces.
- Rinse all other ingredients. Drain well. Put them with the chicken into a large pot. Pour in water. Cook over high heat with cover. Bring it to a boil. Reduce heat to simmer for about 2 to 2 ½ hour. Season with salt. Serve hot.
- By removing the chicken skin, your soup won’t be too greasy and clear. If you want to keep the chicken skin, you might like to filter out the oil with this fat separator when serving your soup. I found this little gadget is very helpful, making your soup healthier.
- There are two kinds of lotus seeds, one is white and the other is red. I used the white one. Both can be used to make this soup, available at Asian grocers.
- Remember to check every lotus seed if their cores are removed. The cores will make your soup taste bitter. If you find any cores in the middle, you can use a toothpick or bamboo skew to poke them out after soaking in water to be softened.
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