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螺头炖鸡汤 Cordyceps with Top Shell Double Boiled Soup

螺头炖鸡汤 Cordyceps with Top Shell Double Boiled Soup

【材料】
干螺头16克、菜园鸡块100克、瘦肉80克、冬虫草0.8克、花菇1朵(去茎浸泡)、准山10克、党参5克、杞子2克、二汤150克、上汤150克

【调味料】
鸡粉3克、盐½茶匙、糖½茶匙

【做法】
1. 干螺头浸过夜,然后加水炖3小时才使用。
2. 其他材料全部先川烫过,然后放入炖蛊里。(图1-2)
3. 隔水炖4小时,加入调味料即可上桌。(图3-5)

【Ingredients】
16g Dried top shell, Kampung chicken meat 100g, 80g lean meat, 0.8g Cordyceps, 1 pc Chinese mushroom (remove stem and soaked), 10g dried Huai Shan, 5g DangShen, 2g GouQi, 150ml normal stock 150ml premium stock

【Seasoning】
3g chicken powder, ½ tsp salt, ½ tsp sugar,

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【Method】
1. Soak top shell overnight and then stew in water for 3 hours before use.
2. Blanch all other ingredients and place in stewing pot. (pic 1-2)
3. Double boil for 4 hours, add in seasoning before serving. (pic 3-5)

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