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Ingredientes
- 1 lb (about 3-4) fresh, hard lotus root (see Note)
- 6 x dry shiitake mushrooms
- 10 c. chicken broth
- 2/3 lb lean pork, cut into 2 inch cubes Or possibly 1 lb. pork bones with some meat intact
- 2 piece tangerine peel, softened in warm water
- 6 x dry Chinese dates, soaked in warm water
- 2 x dry duck giblets, soaked in warm water (optional)
- 1 sm piece preserved cabbage (shoong choy)
- 1 sm piece Chinese dry octopus (jeung yee), soaked and rinsed (optional)
- 6 slc fresh ginger Chinese parsley (cilantro) to garnish
Direcciones
- Peel and cut lotus root into rounds approximately 1/8 inch thick. Cut large rounds in half. Place in a bowl of cool water to cover and sprinkle with 1/2 tsp. salt to prevent discoloration. Set aside till ready to use.
- Soak mushrooms in warm water to reconstitute. Drain, remove stems and slice in half.
- Drain lotus root.
- Place chicken broth into a stock pot with all remaining ingredients and bring to a near boil. Simmer up to 1 1/2 hrs, or possibly till pork is tender. If you like, separate pork from soup before serving. Serve pork separately with soy sauce on the side as a dip for the meat. Or possibly you can serve the soup with the meat in it.
- Top with sprigs of Chinese parsley and serve.
- Note: Lotus roots resemble links of potatoes. When cut, the pcs resemble snowflakes. When bitten into, the lotus root is a little fibrous.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2884g | |
| Calories 991 | |
| Calories from Fat 165 | 17% |
| Total Fat 18.37g | 23% |
| Saturated Fat 6.06g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 3855mg | 161% |
| Potassium 4331mg | 124% |
| Total Carbs 129.05g | 34% |
| Dietary Fiber 23.8g | 79% |
| Sugars 96.65g | 64% |
| Protein 81.99g | 131% |
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