Photograph of the finished Chicken and Lotus Root Soup

Vietnam · Canh gà củ sen

Chicken and Lotus Root Soup

1 hr 40 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Whole free-range chicken Whole free-range chicken 2.2 lb
  • Photograph of Lotus root Lotus root 1.8 lb
  • Photograph of Carrot Carrot 1.6
  • Photograph of Ginger Ginger 1.7 oz
  • Photograph of Dried lotus seeds Dried lotus seeds 4.2 oz
  • Photograph of Fish sauce Fish sauce ¼ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Black pepper Black pepper 0.4 oz
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Blanch the chicken for 3 minutes with ginger, then rinse off the foam to make the broth clear.
  2. 2 Cut the lotus root into 1 cm thick slices and soak them in lemon water for 10 minutes to prevent them from turning black.
  3. 3 Simmer the chicken with lotus seeds and 1 liter of water for 40 minutes, skimming off the foam during the first 15 minutes.
  4. 4 Add lotus root and carrots and cook for 20 minutes; the lotus root should still be slightly crunchy, not mushy like potatoes.
  5. 5 Season with fish sauce, then sprinkle with chopped scallions, cilantro, and pepper.

With an appliance

  • Pressure cooker 45 min

    Replace step 3: simmer chicken with lotus seeds in a pressure cooker for 18 minutes at high pressure, then release the pressure naturally, and then cook the lotus root with the lid open for 12 minutes.

Start cooking