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香菇雞湯

NT$245
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烹飪小教室:

1.乾香菇清水沖洗後,放入水中泡發放在一旁備用(香菇水保留備用)。
2.把雞肉川燙,去除雜質及血水,接著撈起備用。
3.取鍋倒入麻油,油熱後加入薑片爆至微微金黃。
4.加入雞肉翻炒至變色,加入新鮮香菇及杏鮑菇繼續翻炒
5.加入泡發的乾香菇,及香菇水,並將水補至3~4人份(約1000-1200c.c)
6.加入紅棗、川芎、鹽、米酒一起燉煮(可依個人口味調整)
7.煮至雞肉熟透,蓋上鍋蓋轉中小火悶煮20分鐘即可起鍋(可改用電鍋,外鍋兩杯水)
 
※餐點需加熱烹調後才能食用,切勿生食。
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