Lotus Root & Peanut Soup

Tested Recipe Adapted from Agnes Chang

Lotus Root & Peanut Soup


½ chicken, cut into pieces

200g peanuts, soaked 3 hrs

300g lotus root, sliced

40g da tou chai, washed, sliced

1 carrot, peeled and cut into pieces

10 red dates, seeded

3 liters water

Salt to taste

Preparation Instructions:

  1. Blanch chicken pieces in ½ pot of boiling water for 3 minutes. Dish up and rinse.
  2. Put all ingredients into a stock pot and bring to boil over high heat.
  3. Lower the heat and cook for 2 hours until peanuts are soft. Add salt to taste. Dish up and serve.

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