Recipes: Lian Zi/Lotus Seed

Change of Pace Chicken, Mushroom, and Lotus Seed Soup

ESPECIALLY GOOD FOR

Anyone who wants to counteract insomnia, digestive problems, poor appetite, premenstrual syndrome, depression, chronic diarrhea, irritable bowel syndrome, weak bones or a weakened immune system.

In this dish, the lotus seeds and mushrooms act to strengthen the Spleen and Kidneys, nourish the Heart and calm the spirit.

Ingredients:

  • 6 dried or fresh shitake mushrooms

  • 25 dried lotus seeds

  • 2 to 3 pounds chicken pieces

  • 8 cups of water, plus extra for boiling

  • 1 (1-inch piece) fresh ginger slivered into 1/6in slices

  • 2 tablespoons mirin or dry sherry

  • ½ pound bok choy, cut into ½ in slices

  • 3 tablespoons soy sauce, or to taste

  • 2 green onions, chopped into 1/2in pieces, roots discarded


Directions: 

If you are starting with dried mushrooms, wash and soak them in about a cup of warm water until the mushrooms are soft, about 30 minutes. If you are starting with fresh mushrooms, simply rinse. Remove and discard the stems if desired, then cut mushrooms into ½ inch slices. 

  1. Boil about a cup of water and place the lotus seeds in boiling water for about a minute to blanch. Remove the lotus seeds from the water. 

  2. In a large soup pot, place the chicken, water, salt together and bring to a boil. Skim off any excess oil or fat. 

  3. Add the ginger, mirin, lotus seeds, and mushrooms, and bring back to a boil.

  4. Lower the heat to a simmer, and cook, covered with the lid slightly ajar, for about 30 minutes, or until the lotus seeds are soft. Skim off any excess oil or fat if desired.

  5. Add the bok choy, then simmer for 10 minutes more. Remove the ginger pieces, if desired (or eat around them)

  6. Add the soy sauce and green onions before serving.

A Congee of Seven Jewels

ESPECIALLY GOOD FOR 

The Congee of Seven Jewels is steeped in Buddhist culture. Ever since Buddhism became popular in China around the 5th century AD, people have made pilgrimages to mountain temples to commemorate the date of Buddha’s nirvana on the eighth day of the twelfth moon by the lunar calendar. The monks would prepare cauldrons of congee to feed the faithful. The congee nourishes the soul as well as the body. 

Ingredients:

  • 1 cup sweet glutinous rice, rinsed

  • ½ cup red beans (azuki)

  • ½ cup mung beans

  • ½ cup raw peanuts, shelled

  • ½ cup lotus seeds

  • ½ cup chestnuts, shelled

  • 12 red jujube dates

  • 1 cup rock sugar or ¼ teaspoon stevia powder

Directions:

  • Soak red and mung beans, jujube dates, lotus seeds, peanuts, and chestnuts separately overnight or for at least 6 hours. Drain and discard the liquid. Remove the brown skin from the chestnuts, but you may keep the skin of peanuts. 

  • In the pot combine beans, lotus seeds, peanuts, chestnuts, rice with 5 cups of water and bring to a boil over high heat. Add sugar and jujube dates, reduce heat to low and simmer for 1 -3 hours. Add hot water if needed. 

  • Serve hot.

5.png
Sara Kaufman