家庭簡易版！簡化咗做法材料，屋企都輕鬆煮到🙂↕️湯底好鮮甜！之前post食譜好多人回圖都鍾意！呢排天氣凍，最啱食熱辣辣湯麵呀❤️🔥
🌟片尾有材料圖～
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🌟簡易版越式雞絲湯河📝食譜
烹調時間⏱1.5小時
🔸材料🔸
帶骨雞髀 2隻
河粉/金邊粉 200g
水 900ml
雞湯 300ml
洋蔥 2個切半
薑 1片
芫荽根 3棵
八角 3粒
肉桂 1條
芽菜/牛丸/其他配料
青檸/ 金不換
🔸調味料🔸
魚露 3茶匙, 砂糖 1茶匙, 鹽 適量
🔹做法🔹
- 焗爐預熱220度，放入洋蔥和薑片焗約20分鐘至邊位焦黑；雞髀汆水
- 下油炒香芫荽根、八角和肉桂，放入洋蔥、薑片和雞髀；倒入清水和雞湯，煮沸後合蓋小火煮約30分鐘
- 取出雞髀撕成肉絲，雞骨放入湯煲繼續煮30分鐘，下調味料調味；如不夠味可加額外雞湯
- 金邊粉放入沸水，煮1分鐘至軟身後盛起；牛丸放入沸水煮熟
- 金邊粉、雞絲、牛丸和芽菜放入湯碗，淋上熱湯即成
做法短片可以睇以下reels
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Bone-in chicken thighs, 2 pcs
Rice noodles/Vermicelli, 200g
Water, 900ml
Chicken broth, 300ml
Onions, 2, halved
Ginger, 1 slice
Cilantro root, 3 stalks
Star anise, 3 pieces
Cinnamon, 1 stick
Bean sprouts/Beef balls/Other ingredients
Lime/ Thai basil
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Fish sauce, 3 tsp; Sugar, 1 tsp; Salt, to taste
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Preheat oven to 220°C. Bake onions and ginger slices for 20 mins until edges char. Blanch the chicken thigh.
- Fry cilantro root, star anise, and cinnamon in a pan. Add baked onions, ginger, and chicken thighs. Pour water and chicken broth. Simmer covered for 30 mins.
- Shred chicken, continue boiling chicken bones in the pot for 30 mins. Season to taste. Add more chicken broth if desired.
- Cook rice noodles/vermicelli for 1 min in boiling water. Cook beef balls separately.
- Place noodles, shredded chicken, beef balls, and bean sprouts in a bowl. Pour hot soup over and serve.
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🎉我的第一本食譜書《放工輕鬆煮意📚》 出版啦！食譜書入面除咗有實用煮食tips，全部食譜都係中英對照❤️同埋有未公開過食譜書限定食譜😛
🇭🇰香港
▪️各大三聯書店、中華書局、商務印書館
🌎香港/海外
▪️一本網站 (https://shorturl.at/YyJ3x)
▪️Hktvmall (https://pse.is/5ut5am)
▪️電子書 (https://play.google.com/store/books/details?id=QBsFEQAAQBAJ )
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
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