童年回憶！早幾日post生菜魚肉，不少人問有沒有碗仔翅食譜，可以兩溝三溝😛講起都很久沒吃過，老公又喜歡食，馬上買材料整！
做法其實好簡單！最重要是湯底！我加入金華火腿，令湯汁更加香❤️整個製作過程最煩是切冬菇木耳，還有將雞胸肉撕成幼絲🤣Mochi聞到雞肉香味好乖坐在廚房等食，耳仔郁郁太可愛🥹不經不覺給了好多雞肉🫠
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🫶🏻懷舊港式碗仔翅📝食譜
烹調時間⏱45分鐘
🔸材料🔸
素翅/ 粉絲 60g
雞胸肉 180g
冬菇 6粒60g
木耳 3片30g
金華火腿 25g
薑 3片
雞湯 400ml
水 500ml
浸冬菇水 300ml
馬蹄粉漿 3湯匙馬蹄粉+ 75 ml水
蛋, 淅醋
🔸調味料🔸
蠔油 2湯匙
生抽 2茶匙
老抽 1茶匙
麻油 半茶匙
鹽、糖 各1茶匙
胡椒粉
🔹做法🔹
- 浸軟冬菇和木耳(留意木耳不能浸多過1小時)切絲，浸冬菇水過篩備用；素翅浸軟剪短
- 大鍋放入雞胸肉，注入清水，小火煮至沸騰，中火煮熟；沖洗後撕成幼絲
- 大鍋倒入浸冬菇水、雞湯和清水，加入薑片、金華火腿、雞絲和冬菇絲，煮沸後合蓋小火煮30分鐘
- 下調味料試味，放入木耳絲和素翅煮熟；熄火，邊攪拌邊加入馬蹄粉漿，中火煮至理想濃稠度；可按口味加入蛋漿和浙醋
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Imitation shark fin/vermicelli – 60g
Chicken breast – 180g
Dried shiitake mushrooms – 6 px (60g)
Black fungus – 3 px (30g)
Jinhua ham – 25g
Ginger – 3 slices
Chicken broth – 400ml, Water – 500ml, Soaked mushroom water – 300ml
3 tsp water chestnut starch + 75ml water
Egg, vinegar
𝗦𝗲𝗮𝘀𝗼𝗻𝗶𝗻𝗴𝘀
Oyster sauce – 2 sp
Light soy sauce – 2 tsp
Dark soy sauce – 1 tsp
Sesame oil – 1/2 tsp
Salt – 1 tsp
Sugar – 1 tsp
Ground pepper
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak and slice mushrooms and black fungus. Strain soaked mushroom water. Cut imitation shark fin
- Cook chicken breast in water until done. Rinse and shred
- In a pot, combine soaked mushroom water, chicken broth, water, ginger, Jinhua ham, shredded chicken and mushrooms. Simmer for 30 mins
- Add seasoning, add black fungus and imitation shark fin. Cook until done. Thicken with water chestnut starch water. Optionally, add beaten eggs and Zhejiang vinegar to taste.
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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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