今個星期好凍，最適合打邊爐❤️🔥逛街市見到大大粒新鮮羊肚菌，平時好少見🤩想起之前餐廳吃過的雲南野生菌土雞煲，決定在家中自己整！
原來街市買到好多種新鮮菇菇😚有牛肝菌、姬松茸、蟲草花、雞樅菌！加上野生竹笙正🥹大家可以隨意配搭，無需要跟足！或者用乾的菇菌都ok! 湯底超香又滋補，可以先飲碗湯再打邊爐😝記得要自製鮮沙薑豉油！配肉食超正！
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🍄新鮮菌菇雞湯火鍋📝食譜
烹調時間⏱30分鐘
🔸材料🔸
雞 半隻
金華火腿 30g
水 1500ml
羊肚菌 4-6粒
牛肝菌 2粒
姬松茸 4粒
蟲草花 30g
雞樅菌 8粒
竹笙 3條浸軟
紅棗 3粒去核
杞子 1湯匙
鹽
🔹做法🔹
- 羊肚菌、蟲草花和雞樅菌洗淨；姬松茸和牛肝菌削走外皮，切片，切走底部
- 大鍋放入雞件和金華火腿，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
- 白鑊炒香雞件和金華火腿，大火倒入熱水；放入菇菌、竹笙和紅棗，煮沸後合蓋小火煮15分鐘；加入杞子，下鹽調味即成
🔸鮮沙薑豉油🔸
3粒新鮮沙薑和2瓣蒜頭去皮，拍扁切粒；下油炒香，混合生抽、指天椒、芫茜/蔥和桔仔汁即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Half a chicken
30g Jinhua ham
1500ml water
4-6 morels
2 porcini mushrooms
4 Agaricus blazei
30g cordyceps flowers
8 chicken mushrooms
3 bamboo fungus, soaked
3 pitted red dates
1 tbsp goji berries
Salt
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Clean the morels, cordyceps flowers, and chicken mushrooms. Peel and slice the Agaricus blazei and porcini mushrooms, trimming the bottoms.
- In a large pot, combine chicken and Jinhua ham with water. Boil for 3 minutes, then rinse and discard the water.
- In a dry pan, sauté the chicken and ham until fragrant. Add hot water, mushrooms, bamboo fungus, and red dates. Boil, then cover and simmer on low for 15 minutes. Stir in goji berries and season with salt.
Fresh Shacha Ginger Soy Sauce
- Peel and crush 3 px fresh shacha ginger and 2 cloves of garlic. Sauté them in oil until fragrant. Combine with soy sauce, chopped chili, fresh cilantro or scallions, and a splash of calamondin juice
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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
IG👩🏻🍳 https://instagram.com/kiuu922
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