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Lotus roots signify abundance and peanuts signify wealth. That is why lotus root soup or 莲藕汤(Ling Ngau Tong/Lian Ou Tang) is a MUST have soup during the Chinese New Year. Besides, in Chinese medicine, lotus roots are also known to have many benefits like strengthening the body, dispelling heat and improving one’s appetite. Hence, it’s a popular soup among the Chinese.
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Lotus Root Soup 莲藕汤
Lotus roots signify abundance and peanuts signify wealth. That is why lotus root soup (莲藕汤) or Ling Ngau Tong is a MUST have soup during the Chinese New Year. In Chinese medicine, lotus roots are also known to have many benefits like strengthening the body, dispelling heat and improving one’s appetite.
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Ingredients
- 600 g lotus root, or Lin Ngau (clean, peeled and cut into 1 cm thick)
- 300 g Arrowroots, or Fun Kok
- 500 g Free range chicken, remove skin and cut into 4 pieces
- 100 g Peanuts, washed, soaked in water, de-shelled and drained
- 1 piece Cuttlefish, snipped into pieces
- 4 pieces Dry scallops, softened
- 6 pieces pitted red dates, washed and drained
- 1 tablespoon Wolfberries / goji, soaked in water, drained
- 1.5 litre water
- salt, to taste
- Blanch the chicken pieces in boiling water. Discard the water and set the chicken aside.
- Heat up a soup pot of water. When boiling, add the chicken pieces and all the ingredients.
- Bring to a boil, then reduce to medium heat and simmer the soup over low heat for about 1 hour, or until the chicken is fully cooked and lotus roots and peanuts are tender.
- Stir and add salt to taste.
- Blanch the chicken pieces in boiling water. Set aside.
- In the pressure cooker, add the lotus roots and all ingredients including the salt.
- Close the lid tightly.
- Bring to a boil ( high heat ). When pressure cooker sounds, reduce the heat to low and cook for another 15 minutes. Then turn off heat. Wait for pressure to be released and it’s ready to be served.
Instructions
Cooking Using Pressure Cooker:
Enjoy!
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See the latest version of this recipe Here.
Lotus root is a popular vegetable throughout Asia …. not so still in the west. It is full of fibre and various vitamins and nutrients. A nice fresh lotus root is light orangey – brown in colour.
The lotus root is skinned and cut into pieces before cooking the soup. Visually it’s very appealing with all those little holes.
Arrowroot is added for extra sweetness. It is a type of tuber roots in the yam and taro family.
Arrowroot is skinned and cut into big chunks.
Free range kampung chicken is cut into big pieces for this soup
The chicken pieces is blanch in boiling water before use.
Dried cutterfish is added in the soup for extra flavour.
It is washed thoroughly, soaked in water for about 10 minutes and cut into strips before adding into the soup.
Lotus root with peanuts is a great pairing for this soup.
Soak the peanuts in warn water, then remove the skin before adding into the soup …. this will ensure a clear broth.
Wolfberries / Goji are soaked in water before adding to the soup. Their benefits have been known for thousands of years by the Chinese. They are not only loaded with minerals, vitamins and anti-oxidant, they have natural immune system boosting properties too.
Dried scallops are washed and soaked in cold water before use. By adding scallops to the soup, salt can be reduced as they produce enough flavour. Dried scallops are beneficial to the “yin” and replenishes the kidneys.
Red dates are washed and soak briefly in water before adding to the soup to make it sweeter. Also known as jujubes, they are widely considered as the ” living vitamin pill” by the Chinese. It contains Vitamins B,C,E,P, phosphorus, calcium, iron and ….. more.
The soup is best served hot immediately after cooked.
Certainly a simple, yet a delicious and nutritious Chinese soup. … Daughter Miko says it’s Yummmmmmy.
It may take a little time to prepare and to cook, but the results are DEFINITELY worth it.
So …….. Do Enjoy!!!
4 comments
This is my hubby’s favorite soup, my mum used to cook for him every time we go back to Ipoh.
So lucky for him. Its my daughter’s favourite too. I always cook a BIG pot in my father-in-law house during Chinese new year and there’s always nothing left except the bones. (I use pork ribs which is even nicer )
Angie, the soup must be very tasty and that’s why it’s always finished with nothing left! So lucky for Mr and Miss Ng too!
Yes, its quite flavourful. I always use the pressure cooker to boil the soup. Faster too.