之前post食譜好多人都喜歡！有肉有菜又健康，大人細路都啱食😙今次改良食譜簡化了步驟，更加易整又好味❤️🔥配上紅油抄手，成set上菜好像餐廳！重點是好快煮好🌟我一邊煮一邊拍片影相，都可以1小時內煮好整個set😎紅油抄手食譜可以去我website search🥰
其實以前對嫩雞煨麵印象一直不太好，感覺就是團年飯酒樓附帶的standard飯麵🫣直到有日朋友介紹滄浪亭的嫩雞煨麵🌟簡直是驚為天人🤯充滿奶香湯底，加上滑嫩雞肉，令我對這個菜式完全改觀🤩
推介去粉麵店買新鮮上海幼麵🫶🏻傳統做法是直接放入高湯煨煮，煮熟的過程麵條會釋出澱粉質，令湯底更加濃稠！買不到可以用乾麵條代替😆今次我選擇過冷河，個人口味不想湯底太杰😛我額外加入瑤柱和金華火腿煮湯底，味道更加鮮甜🥹最後加入淡奶，麵湯就會有奶香又白雪雪啦🤍
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☘️嫩雞煨麵📝食譜
烹調時間⏱30分鐘
🔸材料🔸
新鮮上海幼麵 260g
雞脾肉 200g 切粒
小棠菜 半斤切粒
瑤柱 10粒
金華火腿 1小塊
浸瑤柱水 500ml
雞湯 500ml
淡奶 150ml
🔸雞肉醃料🔸
鹽 半茶匙
胡椒粉 適量
紹興花雕酒 1茶匙
🔹做法🔹
- 瑤柱熱水浸軟；雞肉粒醃30分鐘；上海麵汆水2分鐘後沖水備用
- 大鍋加入浸瑤柱水和雞湯，放入瑤柱和金華火腿，煮沸後合蓋小火煮至少20分鐘，取出金華火腿
- 放入雞肉煮熟；加入小棠菜粒，煮約6分鐘至菜莖軟淋；下麵條小火煮3分鐘
- 倒入淡奶，小火慢煮至麵條軟淋，湯汁濃稠即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2)
260g Shanghai noodles
200g chicken thigh, diced
300g Shanghai bok choy, diced
10 px dried scallops
1 px Jinhua ham, 5cm length
500ml soaked scallop water
500ml chicken broth
150ml evaporated milk
𝗠𝗮𝗿𝗶𝗻𝗮𝗱𝗲
1/2 teaspoon salt
Pepper powder
1 teaspoon Shaoxing wine
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Soak the dried scallops in hot water until soft; marinate the diced chicken for 30 mins; blanch Shanghai noodles in boiling water for 2 mins, rinse and set aside.
- Boil the soaked scallop water and chicken broth, put in the scallops and Jinhua ham, bring to a boil, cover and simmer over low heat for at least 20 mins. Remove the Jinhua ham.
- Add chicken until cooked. Add diced Shanghai bok choy and cook for about 6 mins until the stems are soft and tender. Add noodles and simmer over low heat for 3 minutes.
- Add evaporated milk and simmer over low heat until the noodles are soft and the soup is thickened. Serve.
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