Chicken and Lotus Root Soup

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.