夏日必煮☀️健康高蛋白又好味！今次嘗試用鑄鐵鍋無水煮，又OK wor❤️🔥提提大家，個鍋煮完有機會有荷葉漬的！我用白醋+梳打粉浸一晚就冇事！如果介意嘅就用返隔水蒸方法/蒸焗爐啦😝
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💚無水荷葉蒸滑雞📝食譜
烹調時間⏱20分鐘
🔸材料🔸
雞 半隻斬件
乾荷葉 1塊
冬菇 8粒
蟲草花 30g
雲耳 30g
紅棗 4粒去核
薑 8片
蔥 1棵切段
🔸醃料🔸
生抽 2湯匙
蠔油 1湯匙
薑 5片切絲
紹興花雕酒 1茶匙
胡椒粉
生粉 2茶匙
油 1湯匙
🔹做法🔹
- 冬菇前一晚放雪櫃浸軟，去蒂切片；蟲草花、雲耳和紅棗暖水浸軟；乾荷葉洗淨，熱水浸至軟身
- 雞件浸水15分鐘除去血污，加入冬菇醃30分鐘
- 大鍋鋪上薑蔥，放上荷葉，下部分雲耳墊底，放上雞件和配料排好包實；中火煮至出煙後，合蓋小火煮15分鐘，熄火焗5分鐘/ 如無鑄鐵鍋，直接放碟隔水大火蒸15分鐘，灑上蔥花即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Half a chicken, cut into pieces
1 piece of dried lotus leaf
8 dried mushrooms
30g of cordyceps flower
30g of cloud ear mushrooms
4 pitted red dates
8 slices of ginger
1 stalk of green onion, cut into sections
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
2 tablespoons of light soy sauce
1 tablespoon of oyster sauce
5 slices of ginger, shredded
1 teaspoon of Shaoxing wine
Pepper powder
2 teaspoons of cornstarch
1 tablespoon of oil
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak dried mushrooms overnight in the refrigerator. Soak cordyceps flowers, cloud ear mushrooms, and red dates in warm water. Soak lotus leaf in hot water until pliable.
- Soak chicken for 15 mins to remove blood. Marinate chicken and mushrooms for 30 mins.
- Line a pot with ginger and scallions, place lotus leaf on top, add chicken and other ingredients. Cook over medium heat until smoke appears, then cover and simmer on low for 15 mins. Let rest for 5 mins. Alternatively, you can just steam for 15 ‘ins. Garnish with chopped scallions before serving.
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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✨
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