Lotus root, peanut chicken soup (Revised recipe)

Lotus root with peanut and chicken soup
This recipe, I recorded the weight and did a short cut (cheat method) so that it is easier for beginner to follow. Also I am using the Thermal pot to cook this soup to save time and gas.

Soup Recipe for 12 person
Chicken drumsticks (I choose small drumsticks) 8 pcs - 850 grams
Lotus Roots 650 grams
Red dates - 26 pcs
Honey dates - 4 pcs
Peanuts - 150 grams
Garlic 8 pcs

Black eye Beans(白眉豆)
Optional - to enhance the soup richness
Use a handful

Now the steps

Drain the defrosted drumsticks.
Remove skin to reduce oil in soup.

Wash lotus roots. Skin the lotus roots

Cut them into 1 cm thickness

Using a thermal pot, place the following ingredients into the pot. Fill up water until the water is 1 cm above all the ingredients. (This is how we cheat - later when you need more soup, then we can add more water.). Place the pot over high fire. Once the soup boil, we can add in the blanched chicken. If chicken is not ready when the soup boils, we just have to turn the fire to low heat and leave it to boil while we parboil the chicken.

To blanch the chicken, place the chicken drumsticks into boil water. Let it boil at least 5minutes under high boiling temperature. You will see oil and grease floating on top of the water.
Pick up the chicken and place them into the boiling soup base. Lower the fire and leave the soup to boil for 30 minutes.

Fire must kept low while boiling for 30 minutes.
Upon reaching 30 minutes, turn the fire to high to let it boil fiercely. Transfer to the thermal pot.

Transfer to the thermal pot and leave it in the thermal pot for 4 hours.
We will heat it up again 1 hour before we eat.

1 hour before serving, reboil the soup and add in wolf berries. Add salt to taste and add back to the Thermal outer case to keep warm until serve.