Ingredients
1 c Chicken breast, julienne
5 c Chicken stock
12 Dried lotus seeds
2 Slices fresh ginger root
4 Nami black mushrooms
2 tbsp Dry sherry
1/2 c Celery, julienne
1/2 tsp Sugar
1 tbsp Smithfield ham, julienne
1 tsp Salt
2 Sprigs Chinese parsley
2 tsp Lotus root powder

Steps
Blanch lotus seeds, remove reddish brown tip.
Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks.
Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1″ sections.
Slice chicken breast and Smithfield Ham (or other pungent pressed ham) in 1″ strips.
Heat stock in 3-quart pan or sandy pot.
Add ginger, sherry, Sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms.
Simmer Soup for 30 minutes.
Add celery and ham.
Simmer for another 15 minutes.
Mix lotus root powder with a little Hot stock, then stir into Soup.
Transfer to heated serving bowl, or serve in sandy pot.
Garnish with Chinese parsley.

Note: Lotus seeds require about 30 minutes in simmering water to soften.
Check them before adding ham and celery; simmer longer if necessary.

Ingredients
1 lb Lotus root
3 tbsp Water
1/2 lb Pork butt
1 tbsp light soy Sauce
2 Slices fresh ginger root
2 tbsp White vinegar
1 tbsp Peanut oil
Cornstarch paste
2 tbsp Sugar

Steps
Place Pork & ginger in boiling water: simmer for 30 minutes.
Immediately transfer Pork to bowl of iced water to cool for another 30 minutes.
Slice Pork with the Grain in 2″ strips.
Wash & peel fresh lotus root.
Slice crosswise into 1/4″ pieces.
Blanch for 10 minutes in same water used for Pork; drain in cold water.
Arrange lotus root in circle of overlapping slices on round serving plate; mound Pork in center.
Cover & reserve.
In wok or saucepan, heat oil to medium hot.
Add Sugar, water, soy sauce & vinegar.
Stir until Sugar is dissolved, then add cornstarch paste to make light Sauce.
Cook briefly. Pour Sauce over lotus root & Pork.
Allow to marinate for at least 15 minutes before serving.
Serve slightly warm.