Kampong chicken soup

Ingredients:
1 lean chicken (or kampong chicken if you can get it)
100g Yunnan ham, or salted pork shoulder
1 packet dried lotus seeds
1 small piece ginger

Method:
1. Cut the chicken into 4 large pieces. Remove all fat and skin.
2. Cut up the Yunnan ham into large pieces. If you are using salted pork shoulder, chop it up into large pieces.
3. Place lotus seeds in a microwaveable container and cover with water. Microwave on high for 10 minutes. Let cool.
4. Remove all the bitter green shoots inside the lotus seeds and discard any bad nuts.
5. Bring 2 litres of water to a boil in a large pot and add the chicken pieces, ham or salted pork shoulder. Add lotus seeds and ginger.
6. Bring soup to a rolling boil, reduce heat to a simmer and cook at least 1 hour for flavours to develop. Serve hot. (There is no need to add salt because the ham is savoury enough to season the soup.)

Recipe source: Today newspaper