品珍猪肚鸡汤

材料

猪肚1个
童子鸡1只(900克)
瘦肉100克
鱼鳔1块
蘑菇片50克
党参2小段
当归1片
玉竹5片
北芪2片
姜30克
拍扁
八角2粒
瑶柱3粒
胡椒碎60克

做法

  1. 把猪肚和童子鸡洗净沥干,把鸡塞进猪肚,用竹签固定。
  2. 把所有材料放进砂煲或汤锅。
  3. 加水盖过材料,用小火炖煮6个小时。
  4. 加入少许盐和鸡精粉调味即可。

Signature Chicken in Pig Stomach Soup

Ingredients

1 pork tripe (pig stomach)
1(900g) spring chicken
100g lean meat
1 fish maw
50g mushroom slices
2 sections dang shen
1 slice danggui
5 slices yuzhu
2 slices bei qi
30g ginger, smashed
2 star anise
3 conpoy
60g cracked peppercorn

Method

  1. Rinse and drain pork tripe and spring chicken. Stuff pork tripe with spring chicken and secure with skewers.
  2. Place all Ingredients into a claypot or soup pot.
  3. Add enough water to cover all ingredients. Cook over low heat for 6hrs.
  4. Add in dash of salt and chicken powder to taste.

[stextbox id=”profile”]食谱提供
品珍
地址:47 Kallang Pudding Road, #01-08 Crescent@Kallang
电话:6343 1818

text: 若昕 photo: Steven Soh art direction: Kenz[/stextbox]