草菇絲瓜雞湯
材料
絲瓜1條
急凍雞髀(大)2隻
草菇5粒
薑片5片
水2公升
鹽適量
白胡椒粉適量
1.
雞髀解凍,洗淨抹乾。絲瓜梅花間竹地去皮,切小段。草菇切片。薑去皮切片。
2.
水滾後,放入薑片,加入雞髀煮10分鐘。
3.
加絲瓜件及草菇片,加蓋煮5-8分鐘,以鹽和白胡椒粉調味,即成。
Chicken Soup with Straw Mushroom and Luffa
Ingredients
1 Luffa
2 chicken legs (large)
5 straw mushroom
5 ginger slices
2 litre of water
Salt
Ground white pepper
1.
Defrost the chicken legs, wash and wipe dry. Peel and cut the luffa into pieces. Dice the straw mushrooms. Peel and slice the ginger.
2.
Water to boil. Add ginger slices and chicken legs, cook for 10 minutes.
3.
Add sectioned luffa and sliced straw mushroom. Cover with lid and cook for 5-8 minutes. Season with salt and ground white pepper. Ready to serve.