牛蒡大葱雞肉湯

材料：

雞柳3條

牛蒡半條

大葱半條

薑3片

水1公升

味醂1湯匙

鰹魚汁1湯匙

醬油1湯匙

糖少許

鹽少許

做法：

1. 大葱切片，牛蒡洗淨外皮，切片，雞柳切片。

2. 燒熱油，爆香薑片，加入雞柳、牛蒡和味醂，加1公升水。蓋上，中火煮5分鐘。

3. 開蓋，撈走泡泡，加入鰹魚汁和醬油，拌勻，再加糖和鹽調味，加入大葱煮滾即成。

Burdock, spring onion and chicken soup

Ingredients:

Chicken fillet 3 pcs

Burdock ½ pc

Spring onion ½ pc

Ginger 3 slices

Water 1L

Mirin 1 Tablespoon

Japanese bonito sauce 1 Tablespoon

Soy sauce 1 Tablespoon

Sugar Little

Salt Little

Steps:

1. Slice spring onion. Clean the skin of burdock and slice it. Slice chicken fillet.

2. Heat the oil, stir fry ginger, then put in chicken fillet, burdock and mirin. Put in 1L of water. Cover the lid and cook in mid-heat for 5 minutes.

3. Open the lid, take out the dirt. Put in Japanese bonito sauce, soy sauce, sugar and salt. Put in spring onion and bring to boil.

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