海底椰清炖花胶鸡汤

材料
花胶1件(浸发,切小块)
椰皇2个(顶部打开,刮出椰肉、倒出椰子水)
海底椰2-3粒(切半)
鸡肉40克
盐适量
清鸡汤
老母鸡500克(去皮)
洋葱¼个(切块)
西芹½条(切段)
清水500克
做法
- 准备清鸡汤:把老母鸡洗净斩件,用滚水汆烫,放进新的汤锅,加入洋葱和西芹,用约500克清水盖过鸡肉,加盖小火炖煮4小时。
- 把花胶、海底椰、鸡肉和椰肉分别汆烫片刻,倒入椰皇壳内。
- 把炖好的清鸡汤过滤,把200克鸡汤和200克椰子水加入汤锅,稍微煮滚,加入少许盐调味,然后倒入椰盅中盖好。
- 把椰皇炖煮35-40分钟即可。
小贴士:
多余的清鸡汤可冷藏2-3天,可再做椰皇炖汤或其它高汤。鸡肉汆烫时要撇清泡沫,否则炖出来的汤会变得混浊。
Chicken Soup with Sea Coconut and Fish Maw
Ingredients
1 fish maw (soak and cut into pieces)
2 coconuts (open, reserve flesh and water)
2-3 sea coconuts (halved)
40g chicken
some salt
Chicken Stock
500g old hen (peeled)
¼ onion (chopped)
½ celery (sectioned)
500g water
Method
- Prepare chicken stock: Chop old hen into pieces, blanch in boiling water, place in a new pot, add in onion and celery, cover ingredients with 500g of water, cover and cook over low heat for 4hrs.
- Blanch fish maw, sea coconut, chicken and coconut flesh separately, place in coconut shells.
- Strain chicken stock, add 200g of chicken stock in a pot, add 200g of coconut water, bring to a simmer, season with dash of salt, transfer into coconut shells.
- Cook coconut for 35-40mins, serve hot.
Tips: You may store the extra chicken stock in chiller for 2-3 days, for another round of coconut chicken soup of for other dishes. It’s better to remove the foams when blanching the old hen, to achive a clear soup base.
食谱提供
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