Lotus Root, Kelp and Mung Bean Soup
A Chinese lotus root, kelp, and mung bean soup featuring lotus root, carrot, kelp, mung beans, and chicken.
Ingredients
Lotus root
3 sections
Carrots
2
Kelp
Half a piece
Mung beans
2 handfuls
Chicken
Half
Dried tangerine peel
2 pieces
Instructions
1
Step 1
Peel and cut the lotus root into chunks.
2
Step 2
Soak the kelp until soft and cut into small pieces.
3
Step 3
Rinse the mung beans.
4
Step 4
Peel and cut the carrots into chunks.
5
Step 5
Soak the dried tangerine peel in hot water until soft, then scrape off the white pith.
6
Step 6
Remove the skin from the chicken and chop into large pieces. Blanch and rinse off the foam.
7
Step 7
Place all the ingredients into an electric pressure cooker and select the soup setting to start cooking.
8
Step 8
Once cooked, skim off the excess fat and season with salt to taste.
9
Step 9
Clears heat and boosts qi.
