VEGETABLE TREASURE SOUP
PREP TIME 15 MINS COOKING TIME 60 MINS SERVES 4–5

INGREDIENTS
1.5 litres light chicken stock, strained *
2 small segments lotus root, peeled and sliced 0.5cm thick
10 Chinese red dates
20 dried longan
1 small carrot, thinly sliced
1 stalk celery, thinly sliced
10 fresh shiitake mushrooms, whole
Salt and pepper to season

METHOD
1. Place chicken stock, lotus root, red dates and longan in a roomy pan. Bring to the boil and turn down heat. Simmer 20 minutes and then add carrot, celery and mushrooms. Cook another 20–30 minutes on low heat until vegetables are tender.

2.Season lightly with salt and pepper. Serve hot.

* To make chicken stock, place 700g of cleaned chicken carcasses in a pan and cover with water. Bring to the boil once and take pan off heat. Drain water, rinse chicken bones once and replace with 2 litres fresh water. Bring to the boil, turn down heat and simmer at least 1 hour. Strain stock and skim off any fat that rises to the surface. Discard solids.