Egg Soup with Lotus Seed & Red Date

Tested Recipe with Slight Adjustment Adapted from Madam Wong’s Confinement Dishes



50g white lotus seeds (soaked overnight)

20g dried longans

5 pieces red date (pitted)

2 kampong chicken eggs (lightly beaten)

500ml chicken stock


½ tsp salt

1/8 tsp ground white pepper

Preparation Instructions:

  1. Rinse lotus seeds and place it in a pot. Add 300ml of water and boil over low heat for 15 minutes till soft.
  2. Add in red dates and dried longans, and cook for a while.
  3. Add in chicken stock and seasonings, and bring to boil. Gradually pour in beaten egg and stir well.

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