材料:
酸菜60克(已洗)
杏鮑菇2隻
鮮冬菇3隻
雞件半隻
唐芹3條
薑1片
滾水1.2公升
鹽少許
糖少許
做法:
1.
酸菜和唐芹切碎,切薑絲,冬菇對切,杏鮑菇切片。燒熱油,爆香雞件,灒紹酒炒勻,撈起備用。
2.
原鑊爆薑絲和酸菜,加少許糖,再加雜菌炒勻。
3.
湯煲中加入炒過的雜菌、酸菜和雞件,加入滾水1.2公升,蓋上以中細火煲45分鐘。加鹽和糖,熄火,加唐芹碎。
Pickled mustard-green and chicken soup
Ingredients:
Pickled mustard-green 60g (soaked)
King oyster mushroom 2 pcs
Shiitake mushroom 3pcs
Chicken ½ pc
Chinese celery 3 pcs
Ginger 1 slice
Boiling water 1.2L
Salt Little
Sugar Little
Steps:
1.
Shred pickled mustard-green and Chinese celery. Cut ginger in strips. Cut Shiitake mushroom in half. Slice king oyster mushroom. Heat the oil, pan fry chicken. Pour in Shao Xing wine.
2.
Pan fry ginger and pickled mustard-green, put in a little sugar. Stir fry with mixed mushroom.
3.
Put chicken, mushroom and pickled mustard-green in pot. Then put in 1.2L of boiling water. Cover the lid and cook in mid-low heat for 45minutes. Put in salt and sugar. Turn off the heat. Put in Chinese celery.