Lotus Root Soup

Went shopping at Oriental Mart last weekend - saw leng ngau (莲藕)!! It's been a long time since Ping had this. It is lotus root. It has holes in them when you cut them across the horizontal axis. Like Jicama, it is tasteless but don't think it can be eaten raw. It is usually cooked with soup or stir-fry although stir-fry is not Hokkien style. Only seen the stir-fry leng ngau at Subang chap fan stalls.
Using a slow cooker, Ping first stew the chicken until it is half-cooked. Then added the leng ngau, ang cho (red dates) and ki ci and let it stew overnight. Ping likes the leng ngau soft while some likes it hard. When ahmah cooks it, she used to add dried scallop (kong yu zi) but Ping haven't seen them in the Oriental Mart (but Ping was not looking for it either). Some also like to add dried squid in the leng ngau t'ng. Or use bak kut. Bak kut is a little hard to find here. It is very popular at the Oriental Mart. It is usually gone by Sunday.