材料

鸡1只,洗净汆烫
猪肉300克,切块后汆烫
金华火腿400克
鸡爪3对
白菜胆6-8棵,洗净
冬菇4-6个,清水浸软

做法

  1. 热水浸软金华火腿5分钟,刷去火腿表面油脂后切片烤香至出油。
  2. 把鸡肉、猪肉、冬菇、火腿放入汤锅,加入足量清水至盖过食材。
  3. 用大火隔水蒸4小时,加入白菜胆,继续蒸1小时,加入少许糖和盐调味即可。
  4. 用少许糖和盐调味即可。

小贴士:腌制品火腿含盐,调味时需要慎重。

Mushroom Shanghai Cabbage Ham Soup

Ingredients

1 chicken, rinse and blanch
300g pork, chop and blanch
400g Jinhua ham
3 pairs chicken feet
6-8 Shanghai cabbage, rinsed
4-6 shiitake, soaked

Method

  1. Soak Jinhua ham in hot water for 5mins. Remove oil from surface and slice. Pan-fry until oil comes out.
  2. Place chicken, pork, shiitake, Jinhua ham into a soup pot. Add enough water to cover all ingredients.
  3. Steam over high heat for 4hrs. Add in Shanghai cabbage and continue steaming for 1hr.
  4. Seasoning with dash of sugar and salt to taste.

Tips: Jinhua ham is preserved through salting, be careful while adding salt for taste.

食谱提供: 宴 Yan
地址:05-02 National Gallery Singapore 1 St. Andrew’s Road
电话:63845585
食谱设计: 陈功礼
餐馆主厨