低脂高蛋白的健康菜式🫶🏻其實跟我之前偽華御結豆乳本菇雞湯食譜好相似！不過今次不是湯烏冬，是撈烏冬style，湯汁好creamy掛汁超正🥹，加入菠菜苗，有肉有菜營養均衡🌟
如果只用豆乳省略雞湯會更健康，不過會比較淡味！大家可以按喜好決定加減份量❤️
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🤍特濃豆乳本菇雞肉撈烏冬📝食譜
烹調時間⏱20分鐘
🔸材料🔸
無糖豆乳 350ml
雞湯 150ml
牛油 1湯匙
無骨雞脾肉 1塊切粒
鹽、胡椒粉
甘荀 1條切片
本菇 1包
菠菜苗 1包
生粉水 30ml (30ml水+1湯匙生粉)
日本生食用雞蛋 1隻 (可省略)
🔹做法🔹
- 雞肉粒用鹽、胡椒粉醃30分鐘
- 下牛油開鍋，加入雞肉粒煎至金黃，下本菇和甘荀炒至香味䆁出
- 倒入雞湯和豆乳，合蓋小火煮15分鐘;下鹽、黑胡椒碎調味
- 加入烏冬和生粉水，煮至湯汁濃稠；下菠菜苗煮熟，加入生蛋黃即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Sugar-free soy milk 350ml
Chicken soup 150ml
Butter 1 sp
Boneless chicken thigh 1 px, diced
Salt, pepper
Carrot 1 px, sliced
Shiitake mushrooms 1 pack
Baby spinach 1 pack
Corn starch water 30ml (30ml water + 1 sp corn starch)
Japanese egg 1 (optional)
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Marinate chicken pieces with salt and pepper for 30 mins
- Melt butter in a pan, fry chicken until golden. Add mushrooms and carrot, stir-fry until fragrant
- Pour in chicken soup and soy milk, simmer covered for 15 mins. Season with salt and pepper.
- Add udon and potato starch water, cook until broth thickens. Add spinach, cook until wilted. Add raw egg yolk and serve.
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