用乾鮑仔煲湯超鮮甜🥹其實價錢仲平過新鮮鮑魚❤️🔥大概$5隻！而且處理好方便，唔使去街市隨時都整到！
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💛鮑魚花膠蟲草花雞湯📝食譜
烹調時間⏱2.5小時
🔸材料🔸（5-6碗)
雞 1隻切開4件
乾鮑魚仔 6-10隻
蟲草花 50g
羊肚菌 8-10粒 (可省略)
已浸發花膠 2塊
准山 5片
紅棗 2粒去核
無花果 2粒
桂圓 1湯匙
杞子 1湯匙
水 2200ml
🔹做法🔹
- 乾鮑仔倒入清水，小火煮15分鐘；放涼浸水放雪櫃，浸1-2晚至軟身；剪走腸臓和鮑魚嘴，用牙刷擦走裙邊和隙位的污垢；蟲草花和羊肚菌浸軟
- 大鍋放入雞件，注入清水；中小火煮至沸騰，繼續煮3分鐘；盛起沖洗血污，倒走污水
- 除花膠和杞子外，所有材料放入大鍋，煮沸後合蓋小火煮2小時；加入花膠和杞子，繼續煮30分鐘，除去表面油份即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
1 whole chicken, cut into 4 px
6-10 dried baby abalones
50g cordyceps flowers
8-10 morel mushrooms (optional)
2 soaked fish maws
5 slices of Chinese yam (shan yao)
2 red dates, pitted
2 figs
1 tbsp longans
1 tbsp goji berries
2200ml water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Simmer small dried abalones in water over low heat for 15 mins, cool and soak in fridge for 1–2 nights till tender. Cut out guts and mouths, scrub dirt off edges and cracks with a toothbrush. Soak the morel mushrooms and cordyceps flowers.
- In a large pot, add chicken pieces and clean water. Boil for 3 mins, remove the chicken, rinse off blood, discard the water.
- Add all ingredients except fish maws and wolfberries to the pot. Boil, then simmer covered for 2 hr. Add fish maws and goji berries, cook for an additional 30 mins, and skim off surface oil before serving.
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