Easy and yummy recipe❤️🔥一煲過夠方便，好適合放工煮，有肉有菜又有湯飲🙂↕️我沒有用現成雞湯，用了半隻雞、瘦肉、瑤柱同金華火腿熬製上湯，味道鮮甜好多又健康🥰
記得雲吞要分開灼熟，避免湯汁變濁！怕不夠飽可以加烏冬米線，簡簡單單又一餐😗
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🫶🏻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 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
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 (serves 2-3)
Half a chicken
10 wontons
300g lean meat
40g Jinhua ham
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
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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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