Wednesday, September 22, 2010

Lotus Root and Peanut Soup

Lotus root have been found to be rich in dietary fiver, vitamin C, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganes while very low in saturated fat. Lotus root is one of the common vegetables use by chinese for soups, stir fry dishes and even dessert. The natural sweetness of lotus root could further enhance the 'sweetness' in the soup.

  • 1.5 litre water
  • 400g spare ribs OR chicken pieces with bone-in OR chicken feet
  • 400g sliced lotus root (I used frozen lotus root)
  • 1 cup raw peanuts, scalded with hot water (I prefer skin off)
  • 3 dried scallops (optional)
  • 1/2 bulb garlic, only remove the papery skin
  • 8-10 red dates
  • salt to taste
  • ground white pepper to taste

  1. Add  lotus root, peanuts, dried scallop garlic and red dates into a big pot with 1.5 litre of water at high heat. Bring to boil.
  2. Blanch spare ribs with boiling water. Drain and add them into the big pot when the water is boil and bring to boil again after you add the ribs. 
  3. Lower the heat and simmer gently for 2 hours.
  4. Add salt and pepper before serving. Serve hot.


    1. I'm cooking this right now, with slightly different ingredients. Your version looks interesting.

    2. Looking forward to your version *slurp!!*


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