Tuesday, August 19, 2014

香菇红萝卜鸡汤 Shiitake Mushroom-Carrot-Chicken Soup

冰箱有很多红萝卜,而自己也很久没有煮鸡汤喝了,所以今晚就来个《香菇红萝卜鸡汤》。
煮出来的汤很甜!
鸡肉很嫩!
我喝了一大碗,觉得还不够,因为实在是太好喝了。
于是,忍不住又拿了一大碗。
要不是要留一些给我的屋友们喝,我想,我真的可以将整锅汤给喝光!
呵呵~

材料(4-5人份):
鸡胸肉(连骨)---2大块(斩块)
香菇---7朵
红萝卜---2根
大洋葱---1颗
白胡椒粒---1 汤匙(压碎)
盐---少许

做法:
  1. 香菇浸温水泡发后切半;红萝卜和洋葱去皮,切块。
  2. 鸡块汆烫后,与香菇水及其它材料放入焖煮锅内锅中.
  3. 在锅内加入适量的水,以大火煮约20分钟。
  4. 将焖煮内锅锁入保温锅内,任其焖煮约2小时。
  5. 最后,加入适量的盐调味即可。
备注:
我很久没有吃鸡皮了,所以这次没有将鸡皮去掉。
如果不想要汤看起来油渍渍的,可以将鸡皮去掉再煮。

Ingredients(4-5 servings):
Chicken ribs(with bones)---2 pcs(Chopped into chunks)
Shiitake mushrooms---7 nos
Carrot---2 nos
Onion---1 nos
White pepper---1 tbsp(Crushed)
Salt---Some

Method:
  1. Soak the mushrooms in warm water til rehydrated, then, cut them into half. Peel the skin off the carrots and onion, then, cut them into chunks.
  2. Blanch the chicken chunks and rinse them. Then, pour the mushroom water and other ingredients into the inner pot of the thermal cooker。
  3. Add in some water and heat it over high heat for approx. 20 minutes.
  4. Then, lock the inner pot into the insulator and let it cook for approx. 2 hours.
  5. Finally, add in some salt to taste. Ready to serve.
Note:
I love to eat chicken skin. If you do not want the soup to look oily, you can remove the skin before cooking.

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