September 9, 2020

Lotus Root and Chestnut Soup 栗子蓮藕湯

Drink Lotus Root and Chestnut Soup for Beautiful Skin

When we were young, my sister’s fingers would crack and bleed as the weather gets cooler. My mother’s home remedy was chicken skin and it works like a charm. My sister had the most beautiful skin that I used to envy. Being a picky eater, I found chicken skin quite repulsive as a child. But I loved Chinese soups which in my opinion was a easier solution to good skin. That was way before collagen powder and bone broth was made popular by health gurus. Lucky for me, my mom would make us homey soups a few times a week.

For many Chinese people, drinking home made soup evokes feelings of love, care and family.

As we step into the fall, I noticed that my skin was getting dryer and my throat a little scratchy. I know waa time to up my soup game. This Lotus Root and Chestnut Soup recipe has so many healthy benefits and it taste woderful.

You might feel a slight stickiness when drinking the soup, especially when it has cooled. That is all the easily digestetable collagen inside.

Nourishing Chestnuts and Lotus Root Soup Recipe

Cordycep flowers are not really flowers but a fungus.

Prep time 30 minutes, cooking time 2.5 to 3 hours
Ingredients

1 thumb size piece of ginger
1 kg pork soup bones
12 chicken feet or 6 whole chicken wings
2 pieces of lotus root
1/2 kg of shelled chestnuts
2 cups loosely packed cordycep flowers
1 cup of dried geoduck (or dried squid/ conch meat)
6 red dates
1 carrot
Water
Salt to taste

Dried Geoduck brings a unique flavor to the soup.

1. In a large pot, blanch chicken feets/wings and pork bones for a few minutes in hot water to remove any blood and dirt. Drain and rinse.

2. In a large soup pot, place the blanched bones and chicken feet. Add ginger and 3.5 litters of water. Boil on high for 15 minutes. Skim off any fat or blood from the broth.

Skim fat off the soup or it will be too oily.

3. Place the rest of the ingredients in the pot.

Fresh cordycep flowers are light and dry. If it is wet or gives off a funny oder, it has probably spoiled.

3. Simmer on low heat for 2.5 to 3 hours. Adjust water levels as desire.

4. Skim off fat and anything floating in the soup.

5. Salt to taste. Serve

After simmering for a few hours, the soup is ready. What a beautiful color!

The chestnuts and lotus root should be sweet and a little bit chewy. Taste great with a little soy sauce.

Cooking Tips

If you can’t find cordycep flowers at your local market, you can replace it with other types of fresh or dried mushrooms.
You can half the recipe for fewer servings.

Try my other recipes.
Tender Braised Boneless Beef Ribs with a Twist

The Ultimate Hainanese Chicken Recipe 海南雞飯