Quick-Boiled Chicken Soup with Chinese Wine . 白背木耳煑雞酒
Quick-Boiled Chicken Soup with Chinese Wine
白背木耳煑雞酒
I suddenly really wanted to eat Quick-boiled Chicken Soup with Chinese Wine, when thinking of this dish, it is good enough to make my mouth-water.
Prepared all the ingredients immediately and cooked it in the simplest way and it's done in less than half an hour. Ooh, yum.... it was really delicious.
People say that this chicken soup with wine is good for nourishing and warming up, especially in autumn and winter, it can help simulate blood circulation. What I focus on is, the deliciousness of this soup, which is really unforgettable.
突然間好想吃白背木耳煮雞酒，想起都嘴饞，坐言起行，準備好食材，用最簡單的做法，一下就煑好，真的太好吃。
人家說此廣東煑雞酒好滋補及暖身，尤其在秋冬，有助補血暖身。而我最着重的倒是這道菜好吃，真的一試難忘。
Quick-Boiled Chicken Soup with Chinese Wine
Ingredients:
Ingredients:
Chicken, 1 whole (about 1200g)
White-back Black Fungus 25g
Red Date, pitted and cut in half 8 pc
Peanut 30g
Peanut 30g
Ginger, patted 8 slices
Rose Wine 1 tbsp
Chinese Rice Wine 170ml
Hot Water 1000ml
Salt to taste
Salt to taste
Marinade for Chicken:
Salt 1 tsp
Sugar 1/4 tsp
White Pepper 1/4 tsp
Cornstarch 1 tsp
Method:
1. Soak the fungus with water, remove the stem, and tear it into small pieces; soak peanut for a while
2. Clean chicken, cut into big pieces, add marinade and mix well
3. Heat a little oil, add ginger slices, fry until fragrant, add chicken pieces, fry both sides until slightly yellow, drizzle in rose wine and mix well, stir fry for one more minute
4. Add fungus, red dates, peanuts, white wine and boil till bubbling, then add hot water and cook till fully boiled, reduce to medium heat and simmer for 10 minutes, add salt to taste. Serve hot.
Cooking Tips:
1. You could skin the chicken if you want to, the soup would be less oily
2. You could adjust Chinese Wine to your taste, the amount I used in the recipe should be acceptable to everyone
3. For those who prefer more concentrated soup, you could reduce hot water to 800ml
4. The amount above is good enough to share with 5 to 6 people
Cooking Tips:
1. You could skin the chicken if you want to, the soup would be less oily
2. You could adjust Chinese Wine to your taste, the amount I used in the recipe should be acceptable to everyone
3. For those who prefer more concentrated soup, you could reduce hot water to 800ml
4. The amount above is good enough to share with 5 to 6 people
白背木耳煑雞酒
材料：
雞 1 隻 (約 1200g)、
白背木耳 25g、
紅棗, 去核切半 8 pc
花生 30g
花生 30g
薑片, 拍鬆 8 片
玫瑰露 1 tbsp
中國米酒 170ml
中國米酒 170ml
鹽 適量
雞醃料：
鹽 1 tsp
糖 1/4 tsp
胡椒粉 1/4 tsp
粟粉 1 tsp
做法：
1. 木耳用水浸軟，去蒂，手撕成小塊, 花生略浸
2. 雞洗淨，切粗件，加醃料拌勻，略醃
3. 熱鑊下少許油，下薑片爆香，加入雞件，兩面爆至微黃，贊入玫瑰露拌匀，煑一分鐘
4. 加入木耳塊、紅棗、花生、白酒煑滚，再加入熱水再煑滚，改用中火多煑10分鐘，加入鹽調味，趁熱享用
提示:
1. 如想雞酒湯更清，雞可去皮
2. 米酒份量可依喜好調節，我食譜內的份量是一般人可接受的口味
3. 喜歡湯濃味的可把熱水份量減至 800ml
提示:
1. 如想雞酒湯更清，雞可去皮
2. 米酒份量可依喜好調節，我食譜內的份量是一般人可接受的口味
3. 喜歡湯濃味的可把熱水份量減至 800ml
4. 此食譜足夠 5-6 人份
Comments
Post a Comment