一煲過有肉有菜有湯飲！啱唒放工煮🙂↕️我冇用現成雞湯！用咗雞、瘦肉、瑤柱同埋金華火腿，味道鮮甜好多又健康🥹
Btw雲吞記得要分開灼熟，避免湯汁變濁💗
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
🫶🏻簡易雲吞雞📝食譜
烹調時間⏱50分鐘
🔸材料🔸(2-3人份)
雞 半隻
雲吞 10粒
瘦肉 300g
金華火腿 40g
瑤柱 8-10粒熱水浸軟
小棠菜/ 白菜 1斤
水 1000ml
淡奶/ 鮮奶/ 無糖豆乳 100ml
🔹做法🔹
- 大鍋放入雞件、金華火腿和瘦肉，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
- 燒熱一鍋水，下雲吞煮熟，瀝乾備用
- 大鍋放入雞件、金華火腿、瘦肉、瑤柱和金華火腿，倒入清水，煮沸後合蓋小火煮至少40分鐘，用匙羹除去湯表面的油份
- 下小棠菜煮熟，加入淡奶和雲吞小火煮沸即成
⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆ ⋆
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Half a chicken
10 wontons
300g lean meat
40g Jinhua ham
8-10 dried scallops, soaked in hot water until soft
600g baby bok choy or cabbage
1000ml water
100ml evaporated milk, fresh milk, or unsweetened soy milk
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- In a large pot, combine chicken, Jinhua ham, and lean meat with water. Boil for 3 mins, then rinse the meat and discard the water.
- In a separate pot, boil water and cook wontons until done, drain.
- Return the meat to the large pot with dried scallops and fresh water. Boil, cover and simmer on low for at least 40 mins, skimming off fat as needed.
- Add baby bok choy. Stir in evaporated milk and wontons, bring to a gentle boil before serving
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🎉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 )
✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨✨
🌟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
👩🏻🍳 #istidiningtable
🔖 #istidiningtable_中式小菜
https://www.facebook.com/share/r/1E9jehgCj2/?mibextid=wwXIfr