蛇年第一個食譜post，由這個黃金濃郁，足料又豪華湯水開始🥰💫加入秋冬當造的南瓜栗子，非常香甜，完全無需加調味料！配上新鮮准山，有健脾養胃、益氣補肺功效！而羊肚菌含豐富氨基酸，可以增強免疫力💪🏻整個湯營養豐富呀，好適合最近天氣飲❤️
P.S. 煮嗰日好忙冇時間用吸油紙同過篩🥺
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💛金湯花膠雞📝食譜
烹調時間⏱2.5小時
🔸材料🔸(5-6碗)
雞 1隻
南瓜 1個500g
栗子 15粒
鐵棍准山 1條
紅蘿蔔 1條切件
粟米 1條切件
羊肚菌 6粒浸軟
已浸發的花膠 2條
水 2200ml
🔹做法🔹
- 南瓜不用去皮，切件後去籽；先戴上手套，鐵棍准山削皮切段
- 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
- 除花膠外，所有材料放入大鍋，煮沸後合蓋小火煮2小時，用湯勺將南瓜壓蓉；加入花膠，繼續煮30分鐘，除去表面油份即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (5-6 bowls)
1 chicken
1 pumpkin (500g)
15 chestnuts
1 px of iron stick gourd
1 carrot, cut into pieces
1 corn, cut into pieces
6 morel mushrooms, soaked
2 strips of soaked fish maw
5 dried scallops, soaked until soft (optional)
2200ml of water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- No need to peel the pumpkin; just cut it into pieces and remove the seeds. Wear gloves, then peel and cut the iron stick gourd into sections.
- In a large pot, add chicken pieces and enough water to cover. Bring to a boil over medium-low heat for 3 mins. Remove the chicken, rinse off the blood, and discard the water.
- Add all ingredients except the fish maw and red dates to the pot. Boil, then cover and simmer on low for 2 hrs, mashing the pumpkin with a ladle. Add fish maw, and cook for another 30 mins wait, discard surface oil and done.
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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://t.ly/bxtwH) 簽名版（https://shorturl.at/bIJNO)
▪️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✨
https://istidiningtable.com
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