淮山杞子雞湯
Easy
滋補嘅廣東靚湯，落咗淮山、杞子同紅棗，湯底香濃，飲完暖笠笠。
Cooking Steps
12
STEP 1 OF 12
清洗雞隻
USES
原隻鮮雞, rub with salt (1 隻)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗用鹽搓勻全雞，去除氣管、內臟、多餘肥膏同雞尾。
STEP 6 OF 12
落其餘湯料
USES
南棗, soaked, rinsed (30 克)·紅棗, soaked, rinsed (10 粒)·龍眼肉乾, soaked, rinsed (30 克)·蜜棗, soaked, rinsed (2 粒)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗除咗杞子同淮山，其餘材料全部落入雞湯度。
STEP 8 OF 12
加淮山和杞子
USES
淮山, soaked, rinsed (40 克)·杞子, add last 20min (25 克)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗煲夠2小時後，撇去油花，然後落杞子同淮山。
STEP 9 OF 12
大火收尾調味
USES
鹽, season to taste (0.5 茶匙)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗大火再煮多20分鐘，加鹽試味，搞掂上桌。
STEP 10 OF 12
準備薑葱
USES
薑, peeled, minced (6 片)·蔥, finely sliced (2 棵)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗薑去皮剁幼，青葱切成小粒。
STEP 11 OF 12
鋪料上雞絲
USES
鹽, (for marinade) sprinkle over (0.5 茶匙)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗將薑蓉鋪喺雞絲面，灑少少鹽，再放上葱粒。
STEP 12 OF 12
淋熱油和豉油
USES
生抽, drizzle to finish (0.5 湯匙)·食油, heat until bubbling (4 湯匙)
YouTubeQueen’s Kitchen Queen記廚房
Open on YouTube ↗燒熱油至起泡，淋喺雞絲上，再加少少豉油即成。
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