Fav noodles for cold winter❤️🔥最近天氣好凍呀，馬上想起這個養生麻油雞米線🥹食完全身暖笠笠！一煲過30分鐘就煮好，好適合放工煮😙
今次用新鮮米線，不用汆水直接煮就OK！方便又好味🫶🏻加入蟲草花和杞子，更加滋補呀！見雪櫃有花膠，額外加料補充骨膠原😎自己煮最正就是可以用喜歡的食材！
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🌟麻油花膠雞湯米線📝食譜
烹調時間⏱30分鐘
🔸材料🔸(2人份)
雞 半隻切件
鮮米線 400g
薑 10片
麻油 4茶匙
米酒 80ml
雞湯 600ml
水 200ml
花膠, 蟲草花 25g, 杞子 1湯匙, 黑木耳, 去核紅棗 (怕燥熱可省略)
生抽 1茶匙
砂糖 半茶匙
🔸醃料🔸
麻油 2茶匙
薑 4片
蔥 1棵切段
米酒 1湯匙
🔹做法🔹
- 雞浸淡鹽水15分鐘除去血污，用醃料醃至少30分鐘；蟲草花浸水15分鐘至軟
- 下麻油開鍋，放入薑片小火慢煎至捲曲變啡黃色，加入雞件炒至表面焦香
- 倒入米酒，中火煮3分鐘至酒精蒸發；加入雞湯和水煮沸，放入蟲草花、花膠和紅棗，合蓋小火煮15分鐘，除去表面油份
- 下生抽和砂糖調味，加入米線、杞子和黑木耳煮熟即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
Chicken – Half
Fresh noodles – 400g
Ginger – 10 slices
Sesame oil – 4 tsp
Rice wine – 80ml
Chicken broth – 600ml
Water – 200ml
Fish maw, Cordyceps flower – 25g, Goji berries – 1 tbsp, Black fungus, pitted red dates (optional)
Light soy sauce – 1 tsp
Sugar – 0.5 tsp
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
Sesame oil – 2 tsp
Ginger – 4 slices
Scallions – 1 stalk, cut into sections
Rice wine – 1 sp
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak chicken in salted water for 15 mins, marinate with seasoning for at least 30 mins. Soak cordyceps flower in water for 15 mins until soft.
- Heat sesame oil, fry ginger slices until golden brown, add chicken and stir-fry until fragrant.
- Add rice wine, cook for 3 mins until alcohol evaporates. Add chicken broth, water, cordyceps flower, fish maw, and red dates. Cover and simmer for 15 mins, removing excess oil.
- Season with light soy sauce and sugar. Add rice noodles, goji berries, and black fungus. Cook until noodles are done.
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