Black Bean and Lotus Root Chicken Soup
A nourishing soup made by slowly stewing a hen with black beans, lotus root, and red dates.
Ingredients
Whole chicken (washed, innards removed, place chicken feet inside the cavity)
1
Black beans (soaked in water, dry-fried over high heat until skins crack, rinsed to remove loose skins)
50 g
Lotus root (peeled, washed, cut into chunks)
1
Red dates (pitted, washed)
10
White pepper
to taste
Cooking wine
to taste
Salt
to taste
Scallions (washed, cut into segments)
to taste
Ginger (washed, sliced)
to taste
Chicken bouillon powder
to taste
Instructions
1
Prepare the ingredients
Wash the chicken, remove the innards, and place the chicken feet inside the cavity. Peel and wash the lotus root, then cut into chunks. Pit and wash the red dates. Wash the ginger and slice it; wash the scallions and cut into segments.
2
Prepare the black beans
Place the soaked black beans into a pan and dry-fry over high heat. Once the bean skins crack, immediately transfer them to clean water and rinse off the loose skins, then set aside.
3
Blanch the chicken
Place the chicken in a pot of boiling water with cooking wine to blanch away the gamey smell, then remove and rinse in clean water.
4
Stew the soup
Place the blanched chicken back into a pot of boiling water. Add the scallion segments, ginger slices, black beans, red dates, lotus root, and salt, chicken bouillon powder, and white pepper to taste. Bring to a boil over high heat, then reduce to low heat and simmer for about 90 minutes before serving.
