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:
- 香菇浸温水泡发后切半;红萝卜和洋葱去皮,切块。
- 鸡块汆烫后,与香菇水及其它材料放入焖煮锅内锅中.
- 在锅内加入适量的水,以大火煮约20分钟。
- 将焖煮内锅锁入保温锅内,任其焖煮约2小时。
- 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:
Shiitake mushrooms---7 nos
Carrot---2 nos
Onion---1 nos
White pepper---1 tbsp(Crushed)
Salt---Some
Method:
- 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.
- Blanch the chicken chunks and rinse them. Then, pour the mushroom water and other ingredients into the inner pot of the thermal cooker。
- Add in some water and heat it over high heat for approx. 20 minutes.
- Then, lock the inner pot into the insulator and let it cook for approx. 2 hours.
- 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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