名人三餸一湯|蕭欣浩菜單 乾貝蟲草花雞肉蒸翠玉瓜 Steamed Zucchini and Chicken with Dried Scallop and Cordyceps Flowers
蘋果日報 2021/05/17 12:56
食譜粵菜雞肉貝類海味蔬菜蒸15-30分鐘
乾貝蟲草花雞肉蒸翠玉瓜
材料:
雞髀肉 半塊
蟲草花 10克
翠玉瓜 1條
乾瑤柱 15克
鹽 少許
做法:
1. 瑤柱洗淨,用少許水浸至軟身並撕碎,保留浸瑤柱水,備用。
2. 蟲草花洗淨,用水浸軟;翠玉瓜洗淨,切去頭尾,橫切成圓片,每片約5毫米厚。
3. 洗淨雞髀肉,去除雞皮,然後切成幼絲,接着下少許鹽調味。
4. 先把蟲草花瀝乾水放入碟,排上翠玉瓜,接着鋪上雞肉絲,再把瑤柱碎鋪面,然後淋上瑤柱水。
5. 大火煮至水滾後,整碟放入鑊裏,蓋上蓋大火蒸10-15分鐘即可。
Steamed Zucchini and Chicken with Dried Scallop and Cordyceps Flowers
Ingredients:
Chicken thigh fillet 1/2 pc
Cordyceps flowers 10g
Zucchini 1 pc
Dried scallop 15g
Salt little
Method:
1. Rinse dried scallop, soak in water until softened, shred with hands and keep the soaking liquid, set aside.
2. Rinse Cordyceps flowers, soak in water until softened; rinse zucchini, cut off both ends, slice into 5mm thick discs.
3. Rinse chicken thigh fillet, remove the skin, shred thinly, season with salt.
4. Drain Cordyceps flowers, transfer to a dish, place the zucchini slices over, scatter shredded chicken and then dried scallops on top, pour the dried scallop soaking liquid over.
5. Boil a wok of water in high heat, place the dish into the wok, cover and steam for 10-15 minutes, serve.